Carrot cake

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2 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (17)

450.00 g carrots — grated
250.00 g raisins — seedless
250.00 g dates — pitted and finely chopped
1.00 orange — zest and juice
100.00 g glacé cherries — red
250.00 ml water
200.00 g sugar
250.00 ml oil
480.00 g flour — cake
10.00 ml Baking powder
10.00 ml Bicarbonate of soda
5.00 ml salt
2.00 ml cloves — ground
2.00 ml nutmeg — ground
15.00 ml cinnamon — ground
2.00 ml ginger — ground
6.00 eggs — large, beaten
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Method:

Preheat oven to 180 ºC (350 ºF). Grease two 23 x 13 x 7 cm loaf tins with margarine. Place grated carrots, raisins, dates, juice and rind of the orange, glacé cherries, water, sugar and oil in a heavy-bottomed saucepan. Heat slowly until sugar has dissolved. Stir frequently. Bring to the boil and simmer slowly for 5 minutes. Remove from the heat and cool. Sift all the dry ingredients together. Add the beaten eggs to the cooled fruit mixture and mix well. Sift in the dry ingredients and mix well. Turn the mixture into the greased loaf tins and bake for 1 hour or until a testing skewer comes out clean when inserted into the centre of the cakes. (Cover the cakes with aluminium foil if the crusts turn too brown and the cakes are not yet baked through.) Serve with butter.
Makes 2 medium-sized cakes.



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