dellwood33
Free Member
For those of you who liked the Carrot Cake that Barbara took to Ambleside, here is the recipe for you to try -
Ingredients -
Zest & juice of 1 large Orange
175 grams of Sultanas
150 grams of Walnuts (Roughly Chopped)
300 grams of Self Raising Flour
2 level Teaspoons of Mixed Spice
1 1/2 Level teaspoons Bicarbonate of Soda
75 grams of Dessicated Coconut
3 Large Eggs
250 Grams of Light Soft Brown Sugar
220 Mls Sunflower Oil
300 grams Grated Carrots (Peeled Weight)
100 grams of Softened Butter
100 grams of Icing Sugar
1 Tablespoon of Orange Juice (Or lemon if preferred)
A few drops of Vanilla Extract
300 grams Philadelphia Cream Cheese.
Preparation -
1.Pre-Heat an oven to 160 (140 degrees c for fan assisted or gas mark 3)
2.Grease & line 28 x 25 cm cake tin.
3. Put the orange Zest & 2 Tablespoons of orange juice into a bowl with sultanas and leave for 20 minutes to soak
4. Put the nuts on abaking tray & cook in the oven for 8 minutes.
5. Sieve the Flour, Bicarb & spice together in a bowl. Add the coconut and half of the walnuts.
6. Whisk the Eggs & sugar together till thick & light in colour & the sugar starts to dissolve. Continue whisking and add the oil.
7. Stir in the sultanas & juice, carrots & flour mix.
8. Pour the mixture into the cake tin and bake for 1 hour and a cake needle comes out clean. If the needle sticks, continue to cook for a further 10 minutes.
9. Leave the cake to cool in the tin for 10 minutes then transfer to a rack.
10. Beat Butter & Icing Sugar together then stir in the juice, vanilla Extract & cheese.
11. Spread on the cake and finish with a sprinkling of the remaining nuts.
Ingredients -
Zest & juice of 1 large Orange
175 grams of Sultanas
150 grams of Walnuts (Roughly Chopped)
300 grams of Self Raising Flour
2 level Teaspoons of Mixed Spice
1 1/2 Level teaspoons Bicarbonate of Soda
75 grams of Dessicated Coconut
3 Large Eggs
250 Grams of Light Soft Brown Sugar
220 Mls Sunflower Oil
300 grams Grated Carrots (Peeled Weight)
100 grams of Softened Butter
100 grams of Icing Sugar
1 Tablespoon of Orange Juice (Or lemon if preferred)
A few drops of Vanilla Extract
300 grams Philadelphia Cream Cheese.
Preparation -
1.Pre-Heat an oven to 160 (140 degrees c for fan assisted or gas mark 3)
2.Grease & line 28 x 25 cm cake tin.
3. Put the orange Zest & 2 Tablespoons of orange juice into a bowl with sultanas and leave for 20 minutes to soak
4. Put the nuts on abaking tray & cook in the oven for 8 minutes.
5. Sieve the Flour, Bicarb & spice together in a bowl. Add the coconut and half of the walnuts.
6. Whisk the Eggs & sugar together till thick & light in colour & the sugar starts to dissolve. Continue whisking and add the oil.
7. Stir in the sultanas & juice, carrots & flour mix.
8. Pour the mixture into the cake tin and bake for 1 hour and a cake needle comes out clean. If the needle sticks, continue to cook for a further 10 minutes.
9. Leave the cake to cool in the tin for 10 minutes then transfer to a rack.
10. Beat Butter & Icing Sugar together then stir in the juice, vanilla Extract & cheese.
11. Spread on the cake and finish with a sprinkling of the remaining nuts.