Post by DAG on Mar 13, 2010 9:51:23 GMT
Arney made this lovely moist carrot cake yesterday and said that it was the simplest and easiest ever!
This was out of the Times Newspaper (childrens section, he he!)
300g (10oz) peeled carrots
200g (7oz) caster sugar
200g plain flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp bicarbonate of soda
2 tsp mixed spice
85g (3oz) raisins or sultanas
100 ml (3 1/2oz fl oz) sunflower oil, plus extra for greasing
3 medium eggs
1 tsp vanilla extract
For the icing:
60g (2oz) butter, softened
225g (7 1/2oz) mascarpone or cream cheese
110g (4oz) icing sugar
3 to 4 drops vanilla extract
Preheat oven to 180C Gas Mark 4.
Grease 20cm round cake tin and line the base with baking parchment.
Grate the carrots and put in a howl. Add the sugar, flour, salt, baking powder, bicarbonate of soda and mixed spice.
Then add the raisins and mix it all together with a wooden spoon. As you mix, the juice from the carrots makes the mixture moist and gooey.
Whisk together the oil, eggs, and vanilla in a jug, then pour on to the carrot mixture and stir. Pour into the prepared tin and bake for 40 minutes.
The icing: In a largebowl, mix the butter and cheese using a wooden spoon. Add the icing sugar and vanilla and stir until smooth. when the cake is cool, spread the icing over the top with a spatula.
CLICKABLE RECIPE: www.freewebs.com/dagsstudio3/easiest%20carrot%20cake%20pdf.pdf
