CARROT RING CAKE

Late in January , I prepared and posted on my blog Savoury carrot ring . Today I prepared a sweet carrot ring cake , drizzled with honey . To prepare the carrot ring cake , it is essential you use a 10"bundt pan . Preheat your oven to 180 deg C . Liberally oil and finely sprinkle with fine polenta your bundt pan . Place 1 cup of butter/ margarine in the bowl of your mixer with 1 cup of soft brown sugar (firmly packed ) . Beat until well blended , creamy and pale in colour ..it takes time . In a separate bowl mix together 2 cups of plain flour ,1 tsp of baking soda , 3/4 tsp of salt , 3/4 tsp of ground cinnamon , 1/2 tsp of ground all spice . In a small bowl beat together 4 eggs . Alternatively add the flour mix and the mixed eggs , until well blended . The mixture should be light and fluffy . Now beat in 3 tbs of fresh lemon juice and 1 dsp of grated lemon peel . Finally stir through 300gm of shredded carrots . Transfer the batter to the prepared pan . Bake for 40 minutes in the preheated oven , check for doneness when an inserted skewer comes out clean . Cool the carrot ring in the pan for 15 minutes and turn out on to a serving tray , dizzle lightly with runny honey . Cover with a cake dome and let stand at room temperature . This cake is best served warm ( about 10 minutes at 180 deg C ) .