Jenna's Carrot Cake
Over a year ago
2,204 views
Ingredients
- 4 large eggs
- 10 oz caster sugar
- 7 fl oz ground nut oil
- 14 oz self-raising flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 10 oz coarsley grated carrots (apprxo two large carrots)
- 3 oz chopped walnuts
- 5 oz raisins / saltanas
- 1 tsp vanilla essence
- 1 tsp salt
- 1 lb 5 oz icing sugar
- 10 oz full fat cream cheese
- 1 ½ tbsp unsalted softened butter
- 1 ½ tsp vanilla essence
- 2 tsp lemon / lime juice
- walnut halves, to decorate
Accompaniment
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Description
This is my favorite carrot cake recipe that was given to me by Jenna and it never fails to please.
Method
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1
1 - Pre-heat oven to 170 C. Line and grease two sandwich tins.
2 - Beat eggs & sugar until pale. Then, whilst beating slowly, continually add the oil.
3 - Sift the flour, spices and salt into a seperate bowl. Then add a few table spoons of the flour mixture into the cake mixture and stir, then ad a few tablespoons of the carrot /walnut and stir. Keep alternating until all the ingredients are combined.
4 - Fold in the raisins (or saltanas) and vanilla essence.
5 - Divide into the two tins and bake for 30-40 mins.
6 - Apart from the walnut halfs and icing sugar, beat all the icing ingredients together. Then gradually beat in the icing sugar until smooth (you may find you don't need to use all the sugar)
7 - Once the cake is baked and cooled decorate by sandwiching the halves with 1/4 - 1/3 of the icing. Cover the cake with the remaining icing and decorate with the walnut halves.
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