Mother's day carrot bundt cake

Bake someone happy this Mother's day with this lovely Carrot Bundt Cake that the talented @jessie_bakes_ made using STORK.
Covered in zingy lemon icing this cake is sure to pop a smile on Mum’s face. Very simple to make and packed full of flavour.

Prep time
45 minutes
Servings
1
Difficulty
Medium

Ingredients

220g Stork Original
280g Self raising Flour
4 Medium eggs
220g Caster Sugar
300g Grated Carrot
100g Raisins or Sultanas
50g Chopped Dates
2 tsp Mixed Spice or Cinnamon
1 tsp Baking Powder

Instructions

how_make

Melt your Stork in a saucepan over a low heat and add the sugar also. Pre heat your oven to 180 degrees and grab a Bundt tin of choice. These quantities will also suit a deep 8 inch round cake tin or large loaf tin.
In a mixing bowl sift your flour, spices & baking powder into a bowl.
Grab your grated carrot and mix into the four also â coating the carrot well with flour. Add the dates and Raisins and do the same.
Whisk your eggs.
Remove the Butter mix from the heat and allow to cool slightly. Add the eggs to the wet mixture also â fold them in.
Make a well in your flour mixture and pour in the butter mixture, stirring and combining well.
Grease (or line if you can) your tin of choice and pour in your mixture; it will be batter like.
Bake for 50 minutes on 180 until golden and risen. Check if a skewer comes out clean â especially if baking in a Bundt tin due to the depth.
Allow to cool. Ice with a generous drizzle of lemon icing for a zingy flavour!