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The Fruitmarket Gallery Carrot Cake
By Fruitmarket Gallery Café, The

250ml vegetable oil
250g light soft brown sugar
3 free range eggs
3 large carrots
120g walnuts - roughly chopped
375g self raising flour
2 teaspoons of mixed spice
1/2 teaspoon bicarbonate of soda


  1. Beat together the eggs, oil and sugar
  2. Add the grated carrot and walnut
  3. Sift in flour, spice and bicarbonate of soda
  4. Mix together
  5. Line in a 9 inch/23cm tin
  6. Bake in a180C oven for between 50mins and 1 ½ hours. 
Tastes great with cream cheese and lemon icing
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