Bev’s Best Carrot Cake
May 19th, 2005
CAKE Ingredients
175ml corn oil (6 fl oz)
150g castor sugar (6 oz)
3 eggs
1 tsp vanilla flavouring
100g walnut pieces (4 oz)
250g carrots (8 oz)
150g plain flour (6 oz)
1 tsp baking powder
1 tsp bicarb of soda
1 tsp cinnamon
1 tsp salt
FROSTING Ingredients
1 tub full-fat cream cheese
50g butter (2 oz)
100g icing sugar (4 oz)
12 walnut halves
METHOD (CAKE)
Prepare a moderate oven 180 degrees or Gas 4
Grease a 22cm (8.5 inch) round cake tin and line with greaseproof paper.
Place corn oil, sugar,eggs and vanilla in a bowl and beat well.
Roughly chop walnut pieces, washa and peel carrots; grate coarsely.
Add to corn oil mixture with flour, bicarb, baking powder, cinnamon and salt.
Pour mixture into prepared tin.
Bake for 1 hour 15 minutes. test by pressing cake with fingers. It should
spring back and have begun to shrink from sides of tin.
Leave to cool for 5 minutes then turn out onto rack.
METHOD (FROSTING)
Place cream cheese, butter and vanilla in bowl. Sift in icing sugar and beat
till smooth.
Chop 3 walmut halves and place in centre then arrange others around edge.
VOICE OF EXPERIENCE
If you have a food processor you can put all ingredients in together and almost liquidise. (Depends how chunky you like the nuts to be). Don’t be put off by runny consistency – it cooks like a dream. If you use a ring cake tin you need only cook for 45 minutes. Any kind of nuts can be used – cashews are great! Don’t over beat the frosting. If you do, or if you use low fat cream cheese, it will go all runny on you and may have to be set with gelatine. Thinly sliced dried apricots in the decoration advertise it’s a carrot cake and give it a tang. I also split the cake and fill the middle with frosting.
Posted in Allotment Recipes | Comments (0)
Leave a Reply
You must be logged in to post a comment.