Carrot Cake


DSCN4291This is a favourite cake in our family and of all the recipes I have tried, this is the one that I return to. It is an easy recipe and more importantly the most reliable.

Ingredients for the cake

125g/4 1/2oz/ 2/3cup self raising flour

a pinch of salt

1 tspn baking powder

1 tspn ground cinnamon

125g/4 1/2oz/ 2/3cup soft brown sugar

2 eggs

100ml/3 1/2floz/ 1/2cup vegetable oil

125g/4 1/2oz/ 1cup carrots, peeled and finely grated

25g/1oz/ cup walnuts chopped

Ingredients for the topping

250g/8 1/2oz/ 2cups mascarpone or similar cream cheese

1 tbspn soft brown sugar

1 – 2 tbspn milk

14 walnut halves

Method

Sieve the flour, salt, baking powder and cinnamon into a mixing bowl, and stir in the sugar.

Add the eggs and oil, then mix well.

Stir in the carrot and chopped walnuts.

Grease a 20cm/8 inch square tin and line the bottom. Pour the mixture in, smoothing the mixture into the corners.

Place in a pre-heated oven set at 180C/350F/Gas4/moderate oven and bake for 20 – 25 minutes or until firm to the touch.

Allow to cool in the tin, and then transfer to a serving plate.

To make the topping, put the cheese, sugar and half the milk in a small bowl and mix thoroughly, until it is fluffy and creamy, adding a little more milk if desired.

Using a spatula, transfer the topping to the cooled cake, spreading it evenly over all the cake.

Decorate with the walnut halves

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Filed under ALL Recipes, All Year, Cakes, Recipes

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