| Carrot Cake |
| ingredients: |
8
oz (2 cups) wholemeal flour
8 oz (2 cups) brown sugar
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
Half a cup melted butter or oil
4 eggs
Half cup chopped walnuts
14 ounces (3 cups) finely grated
carrot
Zest of an orange
Ingredients
for Icing:
Half pound (two cups) icing
sugar
3 oz cream cheese (under half
a cup)
One teaspoon vanilla essence
(extract)
3 oz butter (Three quarters
of a cup)
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| method: |
Mix the dry ingredients together
and then add the walnuts and
carrots, mixing well. Beat the
eggs and them and the butter
(or oil) and mix well. Pour
the mixture into two, one pound
rectangular loaf tins or one,
two pound loaf tin. A nine inch
round cake tin can also be used.
Bake for an hour in a pre-heated
oven at 350F/180C/Gas Mark 4
Make the icing by beating the
ingredients together and, once
the cake has cooled, decorate
the top and the side with the
icing. |
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| Carrot
cake is often found wherever "home
baking" is advertised and there
are many variations on the recipe. The
ingredients below will make two, one
pound cakes. |
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