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
Ingredients
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200 grams
unsalted butter, softened
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200 grams
light brown sugar
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2 pieces
eggs
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1 teaspoon
cinnamon powder
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4 tablespoons
sweet mincemeat
Directions
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Preheat your oven to 170c fan, 180c electric, gas mark 4.
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Cream the butter and sugar in a mixer or using a wooden spoon, until light and creamy.
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Add the eggs one by one, mixing thoroughly.
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Add the vanilla, cinnamon, grated carrot and mincemeat - mix to combine
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Tip the mixture in to 20cm round loose bottom cake tin. Bake for 30 - 35 minutes.
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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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