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Recipes - Carrot

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• Carrot Cake

  

  Preparation

  1. Place oil, sour milk, eggs, vanilla essence, soft light brown sugar and soft dark brown sugar in to a bowl and whisk together until all of the ingredients are well blended.
  2. Sift together the flour, cinnamon, nutmeg and salt and gradually fold this into the oil mixture.
  3. Gently fold in the grated carrots and coconut to the mixture and pour into a greased and lined 8” round cake tin.
  4. Bake in oven 150C/300F/Gas 4 for 1hr 30 minutes or until centre of cake tests clean. Remove from oven and allow to cool completely.
  5. Mix together the Cream cheese, butter, icing sugar and lemon until a smooth creamy icing is made, spread this over the top of the Carrot cake and serve.

  Ingredients

  • 9 fl oz Sunflower Oil
  • 2 fl oz Sour Milk
  • 3 Eggs
  • 1 tsp Vanilla Essence
  • 6 oz Soft Light Brown Sugar
  • 6 oz Soft Dark Brown Sugar
  • 11 oz Grated Carrot
  • 2 oz Desiccated Coconut
  • 12 oz Wholemeal Self Raising Flour
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • Pinch of Salt
  • 8 oz Philadelphia Cream Cheese
  • 4 oz Butter
  • 16 oz Icing Sugar
  • Juice of ½ a Lemon