“CARROT CAKE
Serves 10
INGREDIENTSFOR THE CAKE
10 oz plain flour
2 level teaspoons baking powder
1 level teaspoon bicarbonate of soda
1 level teaspoon salt
2 level teaspoons ground cinnamon
1 level teaspoon ground ginger
1 level teaspoon ground nutmeg
7 oz dark brown sugar
3½ oz caster sugar
4 large beaten eggs
9 fl oz sunflower oil (or half sunflower oil, half olive oil)
1 tablespoon vanilla extract
4 carrots, peeled and grated (about 1 lb in weight)
14 oz can crushed pineapple, well drained
4 oz pecans, chopped (if you don’t want to put these in, substitute with one extra carrot)
FOR THE ICING
6 oz softened cream cheese (leave out of the fridge for a while)”
“6 oz softened cream cheese (leave out of the fridge for a while)
2 oz softened, unsalted butter
1 teaspoon vanilla extract
9 oz icing (powdered) sugar
1 to 2 tablespoons milk
METHOD
Preheat oven to 180ºC/350ºF/Gas mark 4. Line a 13″ x 9″ tin with non-stick baking paper.
Sift the first seven ingredients only into a large bowl, and then stir in the sugars until blended together. Make a well in the centre.
In a jug or bowl, beat together the eggs, oil and vanilla extract and pour the mixture into the well. Using an electric beater on a slow speed, gradually draw the flour mixture from the side of the bowl and then turn up the speed and beat until a smooth batter forms.
Stir in the carrots and the crushed pineapple (and chopped nuts if using) until everything is mixed together well.
Pour the mixture into the prepared tin and smooth the surface with the back of a spoon or a pallet knife.
Bake in the centre of the preheated oven for 50 minutes to one hour, or until the cake is firm and a skewer inserted into the middle comes out clean[…]”
“Remove the cake from the oven and leave to completely cool before removing from the tin and discarding the baking paper.
Make the icing by beating together the cream cheese, softened butter and vanilla extract until smooth, and then gradually beating in the icing sugar until it’s all combined. Add a little milk if necessary to help make the icing a spreadable consistency and then decorate the top of the cake with it.
Refrigerate for about an hour before cutting into squares and serving.
NOTE: I’ve made this cake before just with granulated sugar when I haven’t had brown or caster sugar, and it’s turned out fine. I’ve also used mixed spice when I haven’t had any ginger and it was okay, and I’ve also made it without nuts. Again, it was perfectly fine.”