You will need:
250g Wholemeal flour
175g Dark Muscavado sugar
175g Soft brown sugar
175ml Vegetable oil
55ml Soured cream
Few drops of vanilla extract
1 tsp Nutmeg
2 tsp Ground cinnamon
1 tsp Bicarbonate of soda
½ tsp Salt
300g of grated peeled carrots
75g desiccated coconut
Preheat oven to 150 C
Line the cake tin with double thickness greaseproof paper.
Bowl 1 mix eggs, oil, vanilla extract, soured cream, both sugars.
Bowl 2 mix all the other ingredients.
Add Bowl 1 to Bowl 2 and mix thoroughly, place ingredients in the cake tin and place in the oven for approximately 1&1/2 hours, check with a skewer to see if the cake is cooked.
Place in the middle of the cake and if it withdraws clean it will be cooked.
For the topping mix 250g of cream cheese with juice of 1 lemon and icing sugar until it is thick enough to spread evenly. Enjoy!
Don't fancy cooking? Why not come and visit the Taste* café @ Chesil Beach after it opens on March 18th?
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Dorset Wildlife Trust is part of the Natural Weymouth and Portland Partnership; connecting people with nature
Dorset Wildlife Trust works to champion wildlife and natural places, to engage and inspire people and to promote sustainable living. Founded in 1961, DWT is now the largest voluntary nature conservation organisation in Dorset, with over 25,000 members and over 40 nature reserves. Most are open daily and there are visitor centres providing a wealth of wildlife information at Brooklands Farm, Lorton Meadows, Kingcombe Meadows and Brownsea Island Nature Reserves, The Purbeck Marine Wildlife Reserve and the Urban Wildlife Centre at Upton Heath Nature Reserve. DWT plays a key role in dealing with local environmental issues and leads the way in establishing the practices of sustainable development and engaging new audiences in conservation, particularly in the urban areas.