Carrot Cake

Category: Cakes and Bakes

This is a delicious light cake which keeps well for up to a week and is a popular choice with adults and children alike.

Ingredients

175g /6oz Self raising flour 175g/6oz brown self raising flour (or plain brown flour plus 1 tsp baking powder) 200g/7oz soft light brown sugar 1 level tsp cinnamon 4 medium eggs 225ml/8 fl oz sunflower oil 175g/6oz carrots, peeled and finely grated grated zest of a lemon and juice of ½ a lemon Topping 50g cream cheese 200g icing sugar, sifted juice of ½ lemon

Method

Lightly butter a 20cm (8") round spring form tin and line with greaseproof paper or re-usable teflon sheet. Place flours, sugar and cinnamon in a large bowl. Place the eggs and oil in a bowl and whisk together, then add to the flour and mix well Add the carrots and lemon juice and mix in. Spoon the mixture into prepared cake tin and bake at 150C/gas 2 for 1 hour until the centre is firm when pressed and the top is golden. Allow to cool for 5 minutes then remove from tin and place on a wire rack to cool completely. Put the cream cheese in a bowl and gradually add the sifted icing sugar. Add only enough lemon juice to make a soft, spreadable icing consistency Spoon topping onto the cake and spread with a knife. PER 100g 369 Kcal, fat 19.4g, saturated fat 3.4g, salt 0.3g, carbohydrate 47.7g, sugar 30g, fibre 1.5g