Spicy Carrot Cake

Little Jim's carrot cake with a sweet topping and lots of spice.

Ingredients:

• 12 oz plain flour
• 3 level teaspoons baking powder
• 3 level teaspoons of mixed spice
• 8 oz of dark brown sugar
• 3/4- 1 lb carrots, peeled and coarsely grated
• 7 fl oz oil
• 3 level tablespoons golden syrup
• 3 large eggs
• To decorate: butter icing or dredge with icing sugar.

Instructions:

Oiled and line a 2lb loaf tin. Set the oven to 180 or gas mark 4. Sift flour, baking powder and mix spice into a large bowl. Add the dark brown sugar and the grated carrot, and stir to mix. Put the oil and golden syrup into a small pan. Heat gently to melt the golden syrup. Remove from the heat, cool slightly. Then stir into the dry ingredients. Add the eggs on at a time, beating well after each addition. The mixture will be of a thick pouring consistency.

Pour into the prepared cake tin and bake for 1 1/2 to 1 3/4 hours until firm and springy to the touch. Leave in the tin to cool. When cold remove from the tin and either just sprinkle with icing sugar or cover with butter icing.