Ingredients
- 300 g grated carrots (or a mix of carrots and/or parsnips, an apple, squash)
- 140 g sultanas (or mix of sultanas, raisins and currants)
- 4 clementines or 2 oranges (zest and juice; and zest of lemon if you like)
- Pinch of salt 12 g mixed spice (two heaped teaspoons)
- 5 g bicarbonate of soda (1 teasp)/li>
- 4 eggs
- 300 g self-raising flour
- 300 g soft brown sugar
- 5 g ginger or nutmeg (or mix of both)
- 200 g melted butter
- 200 g icing sugar (if liked)
Method
Pre-heat oven to 180c/ 160 fan/ gas 4. Grease and line a 30 x 20cm baking tray
- 1. Microwave sultanas in a bowl with the zest and juice from the clementines and/or oranges for 2 minutes
- 2. Mix dry ingredients together
- 3. Mix cooled melted butter with beaten eggs, sultanas and juice into dry ingredients
- 4. Add grated parsnip mix
- 5. Pour into baking tray
- 6. Bake for 35-40 minutes. Cool in tray. Then put on rack.
- 7. Mix icing sugar with juice from a clementine, or orange or lemon
- 8. Pour over cake. Dust caster sugar or crushed sugar cubes
