Carrot Cake Recipe
Servings: 1
Ingredients
- 250 gm wholemeal flour
- 175 gm raw sugar (muscovado or possibly barbados)
- 175 gm soft brown sugar
- 3 x size three Large eggs
- 175 ml sunflower oil
- 55 ml soured cream
- 2 tsp pure vanilla essence
- 1 tsp freshly grated nutmeg
- 2 x level tsp. cinnamon
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 300 gm grated carrots
- 75 gm desiccated coconut
- 110 gm full fat soft cream cheese
- 50 gm unsalted butter
- 50 gm sifted icing sugar
- 1 x juice of 1/2lemon
Directions
- Preheat oven to gas mark 2 300F150C.You will need one 20cm round cake tin (lined with greaseproof paper) and two mixing bowls.
- In the first mixing bowl you place the Large eggs oil vanilla essence and soured cream then sieve the sugars into it as well (to avoid any lumps).
- Into the other bowl you sift the flour nutmeg cinnamon soda and salt.
- Now beat the wet ingredients and the sugars together then mix in the dry ingredients followed by the carrots and coconut.
- Mix well to distribute everything proportionately then spoon into the cake tin and bake on the centre shelf for 1 1/2 to 2 hrs.
- When the cake is cold mix the topping ingredients together and spread thickly all over the top.
- To make an 20cm cake
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