Apple And Carrot Cake Recipe - Cooking Index
|2 cups||125g / 4.4oz||Whole wheat flour - self-rising|
|1/2 cup||99g / 3.5oz||Margarine|
|1 cup||146g / 5.1oz||Walnuts - chopped|
|2/3 cup||106g / 3.7oz||Raisins|
|2 cups||474ml||Dessert apples - peeled cored|
|1 cup||110g / 3.9oz||Carrot - grated|
|Grated peel of 1 orange|
|4 tablespoons||60ml||Fresh orange juice|
Line the base and grease of a loaf pan with 4 cup capacity. Preheat the oven to 350F.
Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then beat well until thoroughly combined.
Spoon the mixture into the prepared pan, smooth the top and bake for about 1 1/4 hours, or until the cake is well risen and firm to touch. Turn out on a wire rack.
The Diabetic Cookbook by Brigdet Jones.
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