Apr

20

Carrot Cake

April 20, 2007 | Leave a Comment

Searching for a cake recipe with a difference? Why not try this tasty carrot layer cake. It’s got a rich cream cheese topping and a filling to keep anyone with a sweet tooth happy. Goes well with a your favourite hot drink and a good book. Makes a 2-layer 20cm (8in) cake…

Slice of Carrot CakeMakes a 2-layer 20cm (8in) cake

Ingredients: 

250 ml  (9 fl oz) vegetable oil
4 eggs at room-temperature eggs, beaten
225g (8 oz) soft light brown sugar
140g (5oz) carrots, peeled and finely grated
225g (8 oz) self-raising flour
½ teaspoon bicarbonate of soda
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
140g (5 oz) walnuts, chopped

For the filling and topping:
45g (1½ oz) unsalted butter, softened
170g (6 oz) good quality full-fat cream cheese
300g (10½ oz) icing sugar
1 teaspoon vanilla essence
lemon juice to taste (optional)

Method: 

Heat the oven to 18o°C, 350°F, gas mark 4.

Line 2 x 20 cm (18 in) sandwich tins with baking parchment.

In a bowl, stir together the oil, eggs, sugar and carrots.

Sift the flour, bicarbonate of soda, cinnamon and ginger into a large bowl.

Fold the 2 mixtures together then fold in the walnuts.

Divide between the 2 tins and bake in the centre of the oven for 25 minutes or until the cakes spring back when pressed lightly in the centre.

Cool on a wire rack for 10 minutes in the tin, then turn out and cool completely.

Carrot CakeTo make the icing, beat the butter and cream cheese together until smooth.

Sift the icing sugar over the top and stir in.

Flavour with vanilla and lemon juice.

Use the icing to till the cake and ice the top.


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