Carrot Cake

Carrot Cake by Niamh Lambert

 

 Cake Ingredients:

  • 150g Butter
  • 250g Carrots
  • 200g Light Soft Brown Sugar
  • 200g Self Raising flour
  • 2 Tea Spoons of Ground Cinnamon
  • 2 Tea Spoons of Baking Powder
  • 75g Walnuts (optional)
  • 2 Table Spoons of Milk
  • 2 large Eggs

 

Topping Ingredients:

  • 200g Cream Cheese (Philadelphia)
  • 50g icing Sugar
  • 1 Table Spoon Lemon Juice
  • Half a Tea Spoon of Vanilla Extract or Essence

 

 

Cake Method:

 

  1. Turn on Oven to 180 Degrees C, 350 F, Gas Mark 4
  2. Grease & Line Tin with Parchment Paper  – Tin measurements 30 x 23cm \ 11 x 7 inches
  3. Peel & Grate carrots
  4. Melt Butter  in a Saucepan
  5. In a Separate Bowl  – Break Eggs into a Bowl & beat them

Stir in carrots & sugar to egg Mixture

  1. In another Bowl , Sieve Flour , Cinnamon  & Baking Powder
  2. add butter & Egg Mixture & Milk to Flour mixture  (& Walnuts, if required)
  3. Put The Mixture into the Greased Tin
  4. Bake for 45 Minutes, Leave to Cool for 10 Minutes in Tin .
  5. Turn onto Wire Tray & Leave to cool down.

 

 

Icing Method:

  1. Sieve Icing Sugar into a Bowl, Add the Cheese, Lemon Juice & Vanilla & Beat well.
  2. When cake is Cold, Smooth onto Cake.
  3. Cut into squares & Serve

 

Equipment:

1 x 28 x 18cm Tin  \ Parchment Paper \ Kitchen Paper \  Potato Peeler \ Kenwood Food Processor to grate Carrot \ Sauce Pan \ large Mixing Bowl \ Wire Tray \ Spatula \ Spoons \Fork .