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CARROT CAKE WITH CREAM CHEESE FROSTING

Carrot cake is one of the most popular cakes today, it is light and moist and made more delicious with the usual cream cheese frosting. The marzipan carrots are optional. I am featuring this recipe his month by popular request, and especially for the receptionist at my doctor’s surgery. You will need a deep 20cm (8in) cake tin.

Ingredients:

  • 226g (8oz) weighed after peeling
  • 175g (6oz) butter or margarine
  • 225g (8oz) golden caster sugar
  • 3 large eggs
  • 225g (8oz) self raising flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon mixed spice
  • 75g (3oz) walnut pieces
  • Frosting
  • 75g (3oz) unsalted butter
  • 150g (5oz) full fat cream cheese
  • 200g (7oz) icing sugar
  • Decoration (optional)
  • 75g (3oz) marzipan
  • Orange and green food colours

Method:

Peel and grate the carrots, chop the walnuts

Line the tin with greaseproof paper. Heat the oven to Gas 4/180C/350F.

Soften the butter, beat with the sugar until light then gradually beat in the eggs.

Stir in the grated carrot s and chopped nuts, then the flour, baking powder and spices Put the mixture into the tin, smooth the top and hollow it slightly.

Bake for approximately 1 ½ hours or until firm in the centre. Leave in the tin for a few minutes before turning out and allow to get cold before frosting.

Frosting: Soften the butter, beat in the cream cheese until smooth then gradually beat in the icing sugar. Swirl over the top of the cake.

Decoration :(optional) Colour the marzipan orange and a very small piece green. Form into 8 carrots and place on top of the cake.

Posted in Recipes on Apr 01, 2010