Monday, October 18, 2010

National Baking week ~ Carrot cake


For the cake:
  • 175g (6oz) wholemeal self-raising flour
  • 1 level tsp baking powder
  • 1 level tsp ground mixed spice
  • Pinch of salt
  • 150ml (1/4 pint) sunflower oil
  • 175g (6oz) soft light brown sugar
  • 3 medium eggs
  • 100g (3 1/2oz) raisins
  • 250g (8oz) carrots, peeled and grated
For the topping:
  • 200g (7oz) cream cheese
  • Few drops vanilla extract
  • 3-4 level tbsp icing sugar


  1. To make the cake, tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into a 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment.
  2. Bake in centre of oven at 180°C/350°F/gas 4 for about 1 hour, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.
  3. Remove from the oven. Allow to cool in the tin for 10 mins, then turn out on to a wire rack and leave to cool completely.
  4. To make the topping, beat together the cream cheese and vanilla extract. Add icing sugar to taste.
Recipe from Good to know recipes 

The most moist Carrot cake I have ever made

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