| 
| 
Carrot cake
Cook time: 45-60 min - Oven temperature: 180C/350F/Gas Mark 4
Ingredients - serves 10-12
- 250g unsalted butter
- 375g caster sugar
- rind of 2 oranges, grated
- 4 eggs
- 450g carrots, grated
- 150g almonds or pecans, chopped
- 1 tbsp vanilla essence
- juice of 1 orange
- 250g plain flour
-2 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp salt
For the icing:
- 225g full fat soft cheese, at room temperature
- 65g unsalted butter, at room temperature
- 400g icing sugar, sifted
- 1 tsp vanilla essence
Method
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Grease a 23cm spring-form cake tin.
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.
5. Fold in the grated carrot and chopped nuts.
6. Add the vanilla essence and orange juice.7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.
8. Pour the mixture into the prepared spring-form tin and bake in the preheated over for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted intto the centre of the cake should come out clean.
9. To make the icing, cream the cheese and the butter together until smooth.
10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious.
11. Spread the icing generously over the top of the cake.
[top page]
