Carrot Cake A light and deliciously moist cake. Try adding a little orange zest to the frosting for added zing. Ingredients 225ml sunflower oil, plus extra for greasing 225g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon ½ tsp ginger ½ tsp ground mixed spice pinch freshly grated nutmeg 225g light brown soft sugar 2 large eggs 1 tsp vanilla extract 225g coarsely grated carrot 100g chopped walnuts (optional) 50g sultanas (optional) FOR THE FILLING/TOPPING: 200g Anchor® Butter 200g cream cheese 200g icing sugar 1 tbsp lemon juice 1 tsp vanilla extract Directions 1. Preheat the oven to 170C, gas mark 3. Lightly oil 2 x 18cm cake tins and line the base of each with baking paper. Mix the flour, baking powder, bicarbonate of soda and spices in a bowl; set aside. 2. In another bowl, beat the sugar and oil using electric beaters for 2-3 minutes until well combined. Beat in the eggs, one at a time, then the vanilla. Fold in the flour mixture until combined, then stir through the carrot followed by the walnuts and sultanas, if using. 3. Divide the batter between the cake tins and bake for 25 minutes until set and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes then turn onto a wire rack to cool completely. 4. To make the frosting, place the butter, cream cheese and icing sugar in a food processor and whizz until smooth. Add the lemon juice and vanilla and whizz again briefly. Tip into a bowl and chill for 30 minutes. 5. Place one of the cakes on a plate and cover with a layer of icing. Sit the second cake on top of this and cover the top and sides in icing. Slice and serve. Try adding a little orange...
Posted on: Sat, 21 Sep 2013 13:51:42 +0000
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