2 September 2012


  THOSE WHO HAVE ATTENDED PETER AND KATHYS  ALSO RICHARD AND SUSIES  OPEN GARDENS,WOULD HAVE TRIED KATHYS CARROT CAKE, WHICH IS VERY POPULAR ,NOW HERE BY SPECIAL REQUEST IS KATHYS RECIPE FOR YOU ALL TO SHARE  THANKS KATHY ,                                                                                                                                                                      Kathy’s Carrot Cake
The source of the recipe/ Over the last couple of year one of the Clubs favourite Gardens to visit is Daphne Foulsham lovely Garden in Surrey. We remembered having this lovely carrot cake there and Daphne kindly passed this recipe on to Kathy we are planning to visit Daphne’s Garden in 2013

12 fluid ozs sunflower oil
 1 tsp salt
 11 ozs plain flour
 1 tsp bicarbonate soda
 1 tsp spice
 6 ozs chopped walnuts
 13 ozs Castor sugar
 5 eggs
 2 tsp baking powder
1 tsp cinnamon
 2 pints grated carrots
 6 ozs sultanas or mixed fruit.

Line a 10 by 10-square tin greased and line. Mix the oil sugar and mix for 10 minutes

With electric mixer and gradually add all the ingredients and mix together till its all mix in put into the tin and cook for 60 minutes. Fan oven 160 60 minutes electric main 180 60 minutes gas 4 60 minutes test with a skewer and if it comes out clean leave in tin for 15 minutes and turn out on a piece of greaseproof paper will freeze well for 3 weeks wrapped up in grease proof paper.




2 Ozs icing sugar sieved

4ozs flora margarine

1-teaspoon vanilla essence

Mix the cheese icing sugar marg and vanilla essence and spread evenly over the cake


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