My daughter adores carrot cake and requested one for her birthday. I have never made one before but found this recipe. It was easy to make and my daughter and friends said it was the best they had ever tasted so thought I,d share with you. Enjoy!!!!
Ingredients for the cake
12½ oz carrots
2 oz pecans
2 oz dessicated coconut
4 oz self-raising wholemeal flour
4 oz plain wholemeal flour
2 teaspoons of cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon bicarbonate of soda
8 fl oz vegetable oil
6 oz soft brown sugar
4 eggs
2 tablespoons golden syrup
Ingredients for the topping
4 oz cream cheese
2 oz softened unsalted butter
4 oz sifted icing sugar
1 teaspoon vanilla essence
These quantities make a 9” round cake.
Start off by grating 12½ oz carrots and chopping 2 oz pecans. Put to one side.
Sieve together 4 oz self-raising flour and 4 oz plain flour (both wholemeal) with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg and 1 teaspoon bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)
Whisk together 8 fl oz vegetable oil, 6 oz soft brown sugar, 4 eggs and 2 tablespoons’ golden syrup. (Heat the spoon first and the syrup will slide off easily.)
Add this to the dry ingredients and mix until it’s nice and smooth. Stir in the carrots and pecans.
Tip the mixture into a greased lined tin and cook at 160oC for an hour, or until cooked.
For the topping, mix 4 oz cream cheese, 2 oz softened unsalted butter, 4 oz sifted icing sugar and 1 teaspoon vanilla essence, until smooth.( Make more or less as desired!!!!!!!!!!!!! )
Allow the cake to cool and then add the topping
This cake will keep for a few days in an airtight container. That is, if you can resist it that long!
Ingredients for the cake
12½ oz carrots
2 oz pecans
2 oz dessicated coconut
4 oz self-raising wholemeal flour
4 oz plain wholemeal flour
2 teaspoons of cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon bicarbonate of soda
8 fl oz vegetable oil
6 oz soft brown sugar
4 eggs
2 tablespoons golden syrup
Ingredients for the topping
4 oz cream cheese
2 oz softened unsalted butter
4 oz sifted icing sugar
1 teaspoon vanilla essence
These quantities make a 9” round cake.
Start off by grating 12½ oz carrots and chopping 2 oz pecans. Put to one side.
Sieve together 4 oz self-raising flour and 4 oz plain flour (both wholemeal) with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg and 1 teaspoon bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)
Whisk together 8 fl oz vegetable oil, 6 oz soft brown sugar, 4 eggs and 2 tablespoons’ golden syrup. (Heat the spoon first and the syrup will slide off easily.)
Add this to the dry ingredients and mix until it’s nice and smooth. Stir in the carrots and pecans.
Tip the mixture into a greased lined tin and cook at 160oC for an hour, or until cooked.
For the topping, mix 4 oz cream cheese, 2 oz softened unsalted butter, 4 oz sifted icing sugar and 1 teaspoon vanilla essence, until smooth.( Make more or less as desired!!!!!!!!!!!!! )
Allow the cake to cool and then add the topping
This cake will keep for a few days in an airtight container. That is, if you can resist it that long!
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