Carrot Cake
By carol fachAdded 29 recipes
Related categories
Baking, English, carrot cake, easter , Vegan, Vegetarian, Family Food, Outdoor/Picnic, Party Food, carrot cake,
Ingredients
- 9oz unsalted butter
- 13oz caster sugar
- 2 grated rind oranges
- 4 eggs
- 1lb grated carrots
- chopped 5oz almond or pecan nuts
- 1tbsp vanilla essence
- 1 orange orange juice
- 9oz plain flour
- 2tsp bicarbonate of soda
- 1 tsp mixed spice
- 1tsp salt
- FOR THE ICING
- 8oz full fat soft cheese at room temp
- 2½ oz unsalted butter at room temp
- 14oz icing sugar sifted
- itsp vanilla essence
Method
- 1. Preheat oven 180°C/350°F/gas 4.
2. Grease 9 inch spring form cake tin (12 inch by 9 inch).
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each one. Fold in the grated carrot and chopped nuts.
5. Add the vanilla essence and orange juice.
6. Sift the flour, bicarbonate of soda, spice and salt together then fold into the cake mixture.
7. Pour the mixture into the tin and bake in the preheated oven 45-60mins.
8. The sides of the cake should be coming away from the sides of the cake tin.
9. To make the icing, cream the cheese and butter together until smooth. Add the icing sugar and vanilla essence and beat until smooth. This is frosting rich thick and delicious spread over the top of the cake.
Tips
- can be frozen
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Family favourite