Carrot Cake
Intermed..
Grated carrot in this traditional cake results in an ultra moist cake that will keep for up to a week in the fridge.
PREP IN
15 MIN
COOK IN
90 MIN
SERVE
8
Carrot Cake
Intermed..
PREP IN
15 MIN
COOK IN
90 MIN
SERVE
8
Introduction
Grated carrot in this traditional cake results in an ultra moist cake that will keep for up to a week in the fridge.
Ingredients
- 1 lemon
- 1 orange
- 1 tbsp caster sugar
- 225g butter
- 150g golden caster sugar
- 4 eggs
- 450g grated carrot
- 115g sultanas
- 100g walnuts, crushed
- 225g self raising wholemeal flour
- 1 tsp baking powder
Method
- 1. Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease a round cake tin and line the base with baking parchment.
- 2. Finely grate the lemon and orange zest into a bowl, coat with caster sugar and leave to one side. Keep some zest for decorating.
- 3. Cream the butter and sugar until fluffy. Add the eggs, one at a time. Add the grated carrot and 3 tablespoons of orange juice. Then add in the sultanas and walnuts. Begin to fold in the flour and baking powder. Then pour the mixture into the cake tin. Bake in the oven for 1.5 hours or until the cake has risen and is firm. Remove the cake and cool.
- 4. Now begin to make the topping. Simply combine the cream cheese, icing sugar and vanilla extract. This topping should be smooth and spreadable in consistency.
- 5. Spread the icing all over the top of the cake and sprinkle with orange zest and crushed walnuts.
