The recipe is included in the book INVITATION TO TEA
For the cake:
1 cup soft margarine
2 cups sugar
3 cups self-raising flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons orange juice
3 cups grated carrots The Trinity Farm
1 1/2 cup coarsely chopped or grated walnuts
Place in the mixer bowl the 11 raw materials that are first in the ingredient list. Beat for 4 minutes at medium speed, to get a fluffy mix.
Stop beating, add the chopped carrots and walnuts with a wooden spoon. Pour the mixture into a well-buttered cake pan, with diameter 25 cm., and bake at 175 degrees Celsius for 60 minutes, or until, dipping a wooden pin into it, the pin comes out clean.
Turn the cake over onto a rack, and let it cool . Garnish with thin carrot slices or zucchini jam. Drizzle with orange icing.
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