Wednesday, June 8, 2011

Organic Carrot Cake

250 g melted butter
1 cup organic brown sugar
3 organic eggs
2 tsp organic vanilla
grated rind of one organic lemon

2 1/3 cups organic wholemeal plain flour
1/3 tsp himalayan sea salt
1/3 tsp bicarb soda
2 tsp baking powder
2/3 tsp mixed spice
1 1/3 tsp organic cinnamon
2 cups packed, finely shredded organic carrot, soaked in juice of lemon

Beat sugar and butter, then add eggs one at a time, and vanilla and lemon rind, beat until light in colour. Then add flour and carrot alternating beginning and ending with flour, add rest of ingredients. Mix to combine.
Pour into a lineed cake tin and bake for 45-50(or until skewer comes out clean) at 160-180.