Friday, November 03, 2006
Carrot Cake Recipe
After so many of you commented on my carrot cake yesterday, I promised to post the recipe, so here it is! It's a real fave of mine, kindly given to me by my aunt Linda!!
For the cake:
7 Fl. oz. sunflower oil
3 tblspoons golden syrup
8 oz. brown sugar
12 oz. plain flour
3 tspoons baking powder
3 tspoons mixed spice (I'm always fairly generous with this!)
3/4 lb of grated carrots
For the icing:
8 oz. icing sugar
1 1/2 oz. cream cheese
1/2 teaspoon vanilla essence
Heat oven to 180 deg. C
The above mixture can make either one big cake in a 10" tin or two smaller cakes in 8" tins. Grease desired tin size with butter.
Put the oil, syrup and sugar in a large pan over a very low heat until the sugar has dissolved. (The sugar and syrup will melt together but the oil will stay separate)
Add all the other ingredients to the pan (remember to seive the flour & baking powder!) and mix well.
Place mixture in tin and pop in the oven. I generally leave in the oven for about 45 minutes but that is not a fan assisted oven, so remember to change the time accordingly.
Leave the cake to cool and then turn out of the tin. For the icing, seive the icing sugar into a large bowl, add the vanilla essence and the cream cheese and mix well, if needed add a little milk and then ice your cake.
All that's then needed is a good cup of coffee and some friends to help you eat it!