Carrot Cake

It’s time to get baking because Brenda from Allonby Tea Rooms has shared one of her favourite recipes with us. 

This is a simple recipe but it’s a firm family favourite. 

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Ingredients

  • 2 eggs
  • 140ml(5fl oz) vegetable oil
  • 200g ( 7 oz ) soft light brown sugar
  • 300g (11 oz) grated carrot ( weight when grated )
  • 100g ( 3 1/2 oz) raisins
  • 75g ( 3 oz ) pecans or walnuts chopped
  • 180g ( 6 1/2 oz) self raising flour
  • Pinch of salt
  • 1/2 teaspoon bicarbonate of soda
  • 1sp ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon mixed spice

 

For the orange cream cheese icing

  • 250g (9 oz ) Cream Cheese ( straight from the fridge )
  • 50g ( 2 oz) butter , softened
  • 1 tsp vanilla extract
  • 275g (10 oz ) icing sugar, sifted
  • Finely grated zest of 1 orange

 

Method

  1. Preheat the oven to 150C, 300F, Gas Mark 2. Oil and line the tin with greaseproof paper.
  2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
  3. Sift in dry ingredients and bring the mixture together using a wooden or large metal spoon.
  4. Pour mixture into prepared loaf tin, smooth the surface and bake in the oven for 1 – 1 1/2 hours or until a skewer inserted into the middle comes out clean.
  5. Allow to cool in the tin for about 5 minutes before removing.  Cool completely on a wire rack before serving.

 

To make the icing

  1. Beat the cream cheese and butter together in a bowl until combined.
  2. Add the vanilla extract, icing sugar, finely grated orange zest and mix to combine. The icing should be smooth and quite thick.
  3. Using a palette knife spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is too hard to spread out.

Cut into slices to serve.

 

if you’re looking for a gorgeous summer meal to serve this dessert with, check out our Vegan BBQ Jackfruit Sando recipe!

 

 

 

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SolFest
Walkingshaw

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