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Carrot cake

Carrot cake recipe

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JILLYBEAN
This the best cake that I have EVER tasted. That is how much I like this one!! This is the only recipe for carrot cake I have seen that does contain oil. It is truly delicious. I have give this 10 stars if I could!!
Time Cooking: 1 hour
     

This is a lovely recipe for carrot cake. It is from a beautiful book called British Baking (Peyton and Byrne). The honey in the cream cheese icing makes it truly delicious!

Ingredients

Cake
225g unsalted butter (softened)
225g light brown sugar
4 eggs
200g self raising flour
1 tsp baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
225g grated carrot
150g walnuts, chopped
50g sultanas, chopped

Icing
500g icing sugar
100g unsalted butter (softened)
200g cream cheese (softened)
1 tablespoon honey

Method

Preheat oven to 170 C
Butter a 20cm springform cake tin that is 7cm deep and line with baking paper.

In a bowl, cream together the butter and sugar until pale and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Sift the baking powder, cinnamon and flour and salt into a bowl and add half of it to the cake mixture, mix to just combined then add the 2nd half.

In another bowl, combine the grated carrot, sultanas and walnuts and stir this into the cake mixture.

Spoon the cake mixture into the tin and smooth the top. Bake for about 55 minutes, until the cake is springy to the touch and a skewer inserted into the center comes out clean. Alternatively spoon into 24 cupcake cases and bake for 25-30 minutes.

Allow the cake to cool in the tin for 10 minutes then turn out and leave to cool on a wire rack until completely cold before you ice it.

When you are ready to ice the cooked cake, cut it in half and fill the middle and top.

Icing
Sift the icing sugar twice.

In a bowl beat the butter until smooth and creamy.

Add the cream cheese and and beat for a minute on high speed.

Add a third of the icing sugar and beat on a slow speed, then add the rest of it and beat until smooth and creamy.

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