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Carrot cake for Dizzypink!

Here ya go huni, sharing it with all as I think this may be my best cake yet!

http://i291.photobucket.com/albums/l...s/DSCF3232.jpg
http://i291.photobucket.com/albums/l...s/DSCF3227.jpg

And the recipe...

Ah, the good old carrot cake. A favourite in coffee shops and cafe’s the length and breadth of the country and yet, for some reason, not a cake people make at home very often.

Well, here’s a recipe for you that is both simple and simply fantastic!

For the cake:-

4 oz. Carrots, grated
1 1/2 cups (8oz/225g) self raising flour
1 1/2 cups (8oz/225g) light brown muscovado sugar
1 1/4 cup (9floz/200ml) vegetable oil
3 large eggs
1tsp bicarb of soda
1/2tsp baking powder
1tsp cinnamon
1tsp allspice
1/4 fresh grated nutmeg
zest and juice of 1 small lemon

For the frosting:-

200g cream cheese
2oz/55g unsalted butter
2oz/55g icing sugar
tsp vanilla extract
zest of 1 lemon

Preheat your oven to 160c and get a large bowl. Put the eggs into the bowl and whisk, then add all other ingredients and mix. I tend to grate the carrot straight on top of the eggs to save washing up another bowl and there’s no need to sieve anything, just make sure there are no large lumps in the sugar. Mix until it comes together into a thick gloopy batter and pour into a cake tin that has baking parchment or greaseproof paper lining the bottom. Cover with a sheet of baking parchment or greaseproof paper that you have made a small hole in the centre of. Cook in the centre of the oven for 60 minutes. A toothpick or skewer should come out clean, but if it doesn’t, give it an extra 10 minutes and test again.

Cool in the tin for 10 minutes then transfer to a wire cooling rack. When cooled completely, mix up the frosting by creaming the butter and cream cheese together, then sieving on the icing sugar and adding the vanilla and lemon zest. Mix until it comes together and spread on top of cake!

Enjoy xxx