Sweet Mincemeat & Carrot Cake

By Deepa Mistry
January 10, 2015
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Author Notes: This fragrant carrot cake with a crackly top is dotted with dried fruit from mincemeat, and spiced with a little cinnamon and caramelly brown sugar. It’s easy to whip up, is made in one bowl. Serve with creme fraiche and a cup of tea. Deepa Mistry

Makes: 1 20cm cake

  • 200 grams unsalted butter, softened
  • 200 grams light brown sugar
  • 2 pieces eggs
  • 1 teaspoon cinnamon powder
  • 4 tablespoons sweet mincemeat
  1. Preheat your oven to 170c fan, 180c electric, gas mark 4.
  2. Cream the butter and sugar in a mixer or using a wooden spoon, until light and creamy.
  3. Add the eggs one by one, mixing thoroughly.
  4. Add the vanilla, cinnamon, grated carrot and mincemeat - mix to combine
  5. Tip the mixture in to 20cm round loose bottom cake tin. Bake for 30 - 35 minutes.
  6. Leave to cool in the tin for about 20 minutes before turning out, dusting with icing sugar and serving. It's lovely with a dollop of yogurt or creme fraiche.

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