Creamy Carrot Cake Recipe
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Ingredients
6oz soft margarine 6oz brown sugar 3 eggs grated rind and juice of orange 5oz finely grated carrot 2oz walnut halves 8oz wholemeal self-raising flour 1 teaspoon ground cinnamon
Topping: 2oz cream cheese 2oz softened butter (or spread) 4oz icing sugar ½ teaspoon vanilla essence Walnut halves and cinnamon for decoration
How to make Creamy Carrot Cake
A deliciously moist cake that the kids seem to enjoy too.
Preheat oven to 160ºC, Gas 3 (Circotherm 150ºC).
1. Grease and flour an 8” round deep-sided cake tin.
2. In food processor put margarine, sugar, eggs, orange rind and juice, carrots and walnuts. Blend until smooth.
3. Put flour and cinnamon into a bowl.
4. Poor carrot mixture in and beat well until incorporated.
5. Pile cake mixture into prepared tin and bake for 1 hour until well risen and firm to touch.
6. Allow to cool in tin for a few minutes then remove and cool on wire rack.
7. Put topping ingredients into food processor or liquidiser and blend until smooth.
8. Spread over cool cake and mark a pattern with a fork.
9. Decorate with the extra walnuts and cinnamon.
Freeze without the topping.
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