Carrot Cake!

Carrot Cake

This cake was out of a Macmillan Little Book of Treats, I don’t think you can get it anymore else I’d point you in it’s direction! Instead, I’ll share the recipe and link to the Macmillan site! Their shop has some lovely things!

Ingredients:

350ml/12.5fl oz vegetable oil
450g/1lb caster sugar
4 large eggs
300g/10.5oz plain flour
2tsp sugar
1 tsp bicarbonate soda
1tsp baking powder
1tsp salt
450g/1lb carrots, peeled & grated
100g/3.5oz walnuts, chopped (or other nuts, raisins, pineapple, mango)

Icing:

225g/8oz cream cheese
25g/1oz butter, softened
1tsp vanilla extract
500g/1lb 2oz icing sugar

1. Preheat oven to 180°C/fan 160°C/gas mark 4. Grease and line a 20cm/8in round tin.

2. Mix the oil and sugar, and add the eggs one at a time. Mix in the sifted flour, cinnamon, baking powder, bicarb and salt.

3. Pop in the grated carrot and walnuts and turn into the tin. Bake for 1-1 1/2 hours or until a skewer comes out clean from the middle of the cake.

4. Make the icing by beating together the cream cheese, butter and vanilla extract. Add the icing sugar and beat until smooth. When the cake is completely cooled, spread the icing over the top.

I made a few changes to this recipe as I didn’t have the exact ingredients – I used wholemeal flour and sunflower oil, in the icing I used 50g butter and 200g cream cheese, and I used 50g walnuts and 50g raisins.

When adding the icing sugar, I gave it a mix before using the electric whisk to save the kitchen being covered in a plume of icing sugar and subsequent hours of cleaning sticky surfaces!!

This makes quite a big cake! It feels like it weighs about the same as a small child! The amount of icing is very generous and could easily be halved.

I highly recommend using one of these to sift the flour! I got given one by a lovely friend 🙂 They sift straight down without having to shake thus making much less mess and it’s great for little helpers!

Enjoy!

Cake and a brew!

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