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Carrot cake with candied carrots
Fruit and vegetables
200g/7oz
carrots
, peeled, coarsely grated
1
lemon
, zest only
50g/2oz desiccated
coconut
300g/10½oz baby
carrots
, washed, with 2.5cm/1in green stalk still on
Cooking ingredients
175g/6oz soft dark
brown sugar
150ml/5fl oz
olive oil
(not extra virgin
olive oil
)
200g/7oz wholemeal
self-raising flour
1 tbsp ground mixed spice
1 tsp
bicarbonate of soda
80g/3oz
pecan
nuts, roughly chopped, plus extra to decorate
110g/4oz
sultanas
25g/1oz
raisins
2 tbsp
icing sugar
pinch
salt
70g/2½oz
caster sugar
, plus a little extra
Dairy, eggs and chilled
2 large free-range
eggs
250g/9oz
crème fraîche
or mascarpone
250ml/9fl oz
double cream
50g/1¾oz
butter
Back to recipe
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