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Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
So, naturally, I headed to my Rachel Allen ‘CAKE’ recipe book, and the pages gracefully opened at her delightful ‘Carrot Cake’. Moist, rich in flavour, basically one of your five-a-day; an absolute classic go to recipe. I’ve made quite a lot of carrot cake over the years, using a number of different recipes, and this one is definitely my favourite.
Rachel Allen: Bake! Rachel makes a carrot cake decorated with orange cream cheese icing, finished off with delicate candied violets. She also meets Mich Turner, couture wedding cake-maker to the stars.
Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. The carrot loaf cake will store well, uniced, for a couple of days. It will freeze well like this too, for up to 3 months.
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