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Carrot cake


For the cake

  • 200g self-raising wholemeal flour
  • 115g plain flour
  • 350g caster sugar
  • 2 tsp cinnamon
  • 2 tsp bicarbonate of soda
  • 250ml butter substitute (Flora Cuisine)
  • 3 large carrots, peeled and grated
  • 4 eggs

For the topping

  • 2 lemons, grated
  • 225g icing sugar


Mix together all dry ingredients in a large mixing bowl. Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin. Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack. Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.

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