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My carrot cake
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
Ingredients
Cake mixture
- 130g self-raising flour
- 170g carrots
- 50g Walnuts
- 150g Caster sugar
- 2 Eggs
- 1/2 Cup of oil
- 1/2tsp Baking soda
- 3/4tsp Baking powder
- 3/4tsp Ground cinnamon
- 1/4tsp Salt
- 1tsp Vanilla escence
Cake icing
- 130g self-raising flour
- 170g carrots
- 50g Walnuts
- 150g Caster sugar
- 2 Eggs
- 1/2 Cup of oil
- 1/2tsp Baking soda
- 3/4tsp Baking powder
- 3/4tsp Ground cinnamon
- 1/4tsp Salt
- 1tsp Vanilla escence
- 55g Soft butter
- 250g Mascaponi cheese
- 100g Icing sugar
- 1tsp Vanilla escence
- A few walnut halves for decoration
Method
- STEP 1Warm the oven to 180 fan Mix eggs,sugar, vanilla and oil. I use a blender. Then add flour, baking soda, baking powder, salt, ground cinnamon and mix. Chop the walnuts and shred the carrots then add these to the mixture.
- STEP 2Butter and line a loaf tin, then add the mixture. Bake for approx 40min or until a scewer is inserted and comes out dry. Leave to cool before taking out of the tin.
- STEP 3To make the icing. Put all the ingredients in bowl and mix until it's smooth and nice and thick. I use an electric whisk.
- STEP 4Slice the cake into two and spread the icing evenly between the top and bottom, then dress the top with walnut halves.
