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Recipe Name: Carrot Cake
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Ingredients:
Carrot Cake a Good Cooking Guest Recipe History: My best friend and I came up with this recipe one wet Saturday afternoon in Oxford, England, 15 years ago, after I kept on moaning how all Carrot Cake seemed to have too much fruit in it! I have lost count of the amount of times I have made it! I have made as presents for people, for members of my family and once, as a wedding cake! I have given alternatives where possible as English ingredients differ from American in some cases. Description: Totally Divine Carrot Cake. Moist and More-ish ! Preparation time: 15 minutes prep., 1hr. 15 minutes baking Serves: One Medium, 8 Inch, Cake Amount/Measure/Ingredient: Cake 6 fl oz Vegetable Oil 3 medium Eggs, beaten 2 teaspoons Vanilla Essence 6 oz Plain or All Purpose Flour 1 Teaspoon Bi-carbonate of Soda 1 Teaspoon Baking Powder 1 Teaspoon Mixed Spice or Pumpkin Pie Spice 8 oz. Carrots, grated 4 oz. Walnuts, Finely Chopped Icing 4 oz Butter 4 oz Fine Powdered Sugar 4 oz Cream Cheese |
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Instructions:
Pre-heat oven to 170 degrees C / 320 degrees F / Gas Mark 3 1: Grease and line an 8 inch cake tin. 2: Beat Oil, Eggs, sugar and Vanilla until light and fluffy. 3: Add the flour, Bi-carbonate of Soda and Spice. Blend in. 4: Fold in the Grated Carrot and Walnuts. 5: Pour into the baking tin. 6: Lay grease proof paper onto for the first 20 - 30 minutes, so it does not brown too quickly. 7: Bake for roughly another hour. 8: Allow to cool completely. 9: Cream all the icing ingredients together until smooth. 10: Spread over the cake. 11: Enjoy the fruits of your labor! Reformatted from a recipe submitted to goodcooking.com, © Good Cooking, Inc. 2004 |