Apr

19

Carrot Cake

April 19, 2009 | Leave a Comment

Looking for carrot cake with a difference then this recipe has grated carrots and a cream cheese and walnut topping! The carrot cake is best enjoyed when it is fresh. Try a slice for supper with fresh coffee. Recipe makes a deep 20cm (8 inch) round cake.

Ingredients:

Butter 225g 8 oz
Soft Brown Sugar 225g 8 oz
Eggs, separated 4
Rind of orange
Lemon Juice 20ml 4 tsp
Self Raising Flour 175g 6 oz
Baking Powder 5ml 1 tsp
Ground Almond 50g 2 oz
Walnut Pieces, chopped 150g 5 oz
Carrots, Peeled and grated 350g 12 oz
Cream Cheese 225g 8 oz
Clear Honey 10ml 2 tsp

Method:

Grease and line a deep 20cm (8 inch) round cake tin.

Cream the butter and sugar together  until pale and fluffy.

Separate the eggs. Beat egg yolks then stir in the orange rind and 15ml (3 tsp) of the lemon juice.

Sift the flour and baking powder, then stir in the ground almond and 125g (4 oz) of the chopped walnut.

Whisk the egg whites until stiff, then fold in to the mixture with the carrots.

Pour the mixture into the cake tin and hollow the centre slightly.

Preheat the oven and bake at 180C (350F, Gas Mark 4) for about 1½hours. Check after and hour and cover with foil if it is starting to brown.  

Leave to cool slightly, then turn out on to a wire rack and remove lining paper. Leave to cool.

To make the topping, beat together the cream cheese, honey, and the remaining lemon juice.  Spread over the top of the cake and decorate with the remaining walnuts.


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