Friday, 8 April 2011

Carrot Cake - very easy

I found this recipe on - I altered the sugar ingredient slightly, as I ran out of caster! - but it worked beautifully.

Oven: 160 deg. C for approx. 45 mins.
I used a 24 cm x 4 cm. (approx. 9"x 2") square baking dish

120 ml. sunflower oil
160g caster sugar (5.1/2 ozs. approx.) or 1/2 and 1/2 soft brown and granulated sugar
2 eggs - beaten
110g plain flour + 1/2 tsp. of bi-carb. (approx. 4 ozs.) }
large pinch of salt }sifted together
1/2 tsp. ground cinnamon }

140g grated carrot - peeled (just under 5 ozs.) (food processor) - and squeezed slightly :)
handful of chopped walnuts (food processor)

1. Beat oil and sugar until thick.
2. Add beaten eggs gradually.
3. Add flour, salt, bi-carb, cinnamon and then the grated carrots. Mix well.
4. Transfer to baking dish.
Test with a skewer to see if cooked through. It should feel firm to the touch.
5. Cool, then spread with Cream Cheese frosting:

75g. soft butter (3ozs.)
110g. icing sugar (4 ozs.)
150g. Philadelphia low or full fat cream cheese (5ozs.)

Mix all ingredients well together until smooth and creamy and generously frost the cake.
To keep: cover with Klingfilm - keeps well in the fridge.

Sorry I didn't take a pic. - the cake didn't last long enough!

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