Marriage's Organic Self Raising White Flour

We blend this bright-coloured flour from selected organic wheats and quality raising agents.

Organic, For light sponges, scones & muffins, Certified by the Organic Food Federation

Visit www.flour.co.uk for more recipes
floursales@marriagesmillers.co.uk

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United Kingdom

Bag - Paper

Packing - Recyclable

Organic Flour (Organic Wheat Flour, Calcium, Iron, Niacin, Thiamin), Raising Agents (Sodium Bicarbonate e500, Calcium Phosphate e341 (i))

Organic

W & H Marriage

The Marriage Family
W & H Marriage & Sons Ltd has been milling flour in Essex since 1824.
Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition at Chelmer Mills (pictured above). We source top quality wheat from organically certified farms. Our flour is produced using a combination of the traditional techniques we have trusted for generations and the best modern milling technology.

Marriage's range includes Organic, Speciality and Stoneground flours.

W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.

Guarantee
This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee.
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
01245 354455
www.flour.co.uk

Spicy Carrot Cake
Preparation Time
25 minutes
Baking Time
25 minutes
Makes 1 Large Cake

Ingredients
Cake
225g Organic Self Raising flour
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground mixed spice
1/2 teaspoon ground ginger
225g light brown muscovado sugar
Grated zest of 1/2 unwaxed orange
100g walnut pieces
3 large eggs, beaten to mix
150ml sunflower oil
250g (3 medium) grated carrots

Filling & Topping
200g full fat cream cheese
50g unsalted butter, softened
150g icing sugar, sifted
Grated zest of 1/2 unwaxed orange (plus extra to decorate - optional)
2 teaspoon orange juice
2 x 20.5cm/8inch sandwich tins, greased and base-lined

Method
1. Heat the oven to 160°C fan/ 180°C/350°F/Gas 4.
2. Sift the flour, baking powder and spices into a large bowl.
3. Stir in the orange zest, sugar and nuts, then add the beaten eggs, sunflower oil and carrots. Mix until thoroughly combined.
4. Divide the mixture between the two prepared tins and spread evenly. Bake for about 25 minutes or until a cocktail stick inserted into the centre of each cake comes out clean.
5. Turn out the cake onto a wire rack and leave to cool completely.
6. To make the filling and topping, beat together all the ingredients until very smooth and creamy.
7. Spread almost half of the mixture onto one of the cakes, Top with the second cake and spread the remaining mixture over the top. The cake can be decorated with extra orange zest or left plain.
8. Store in an airtight container in a cool place and eat within four days.

Recipe Tip
Use 100g raisins instead of the walnuts.