Sunday, 30 November 2008

Carrot cake with cream cheese frosting

I post this to remind myself what I have changed from GR The Connaught's carrot cake. I had followed this recipe to the last word, the cake was too wet and looked greasy from the syrup, it was not very nice at all. I have since made it without the syrup it was much improved. I much prefer the flavour of butter than sunflower oil and find the mix a bit too dry. I have also made this into a square tin as a slab so I can add lots of cream icing icing. This is the revised recipe.


100g wholemeal plain flour
100g plain flour
1 tsp ground mixed spice
1 tsp bicarbonate of soda
225g carrots
zest of one medium orange
150g dark soft brown sugar
150g melted butter
3 large eggs
120g sultanas
50g desiccated coconut
60g chopped walnuts

For the icing:
300g tub of full fat cream cheese (low fat if you wish)
about 7 -8 tbsp of icing sugar (more or less to your taste)
zest of 1/4 medium orange
juice of 1/2 lemon


1. Prepare the ingredients; grate the carrot and orange zest, chopped the walnut and weigh the other ingredients. Mix both flours with bicarb.

2. In a large bowl add melted butter and eggs, quick whisk then add flour and mix till combined then add in the rest of the ingredient.

3. Pour into a 18cm square tin or 20cm round tin. Bake for about 50 minutes at 170deg C or till skewer comes out clean.

4. Leave to cool.

6. To make the icing, add all ingredients together and beat till smooth. Spread it on the cake. Ready to eat.

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