Monday, July 7, 2008

Carrot Cake

Selfraising flour- 225g
Light muscovada sugar- 225g
Sunflower oil- 250 ml
Carrot- 200g
Ground nutmeg and cinnamon- 1/2 tsp each
Eggs- 3
Orange zest- 1 tsp

Full fat cream cheese- 200g
Golden icing sugar- 40g
Unsalted butter- 60g
Walnut or pecan nut- few pieces to decorate

1. Preheat the oven to 180 degree celcius(fan oven 160 degree celcius). Grease and line two 18
cm sandwich tins.
2. Mix sunflower oil and sugar with a hand held electric whisk.
3. Add the eggs one by one and mix it well.
4. Sift the flour,spices and orange zest and gently fold in together.
5. Fold in the grated carrots.
6. Pour into the prepared tins and bake for 30 to 40 min or until a skewer comes out clean.

1. Beat the cream cheese and butter until light and fluffy.
2. Sift in the icing sugar and mix it well.
3. Place one cake on the serving plate spread the icing on top of it.
4. Place the other cake on top of this cake spread the remaing icing on top of the cake.
5. Sprinkle some walnuts or pecan nut on top of the icing.

No comments:


Related Posts Plugin for WordPress, Blogger...