Classic Carrot Cake
A classic and moist Carrot Cake recipe taken from the Dairy Book of Home Cookery.
Carrot cake is the perfect dessert for any occasion. This irresistibly moist and flavourful cake is topped with a creamy, tangy cream cheese frosting that perfectly complements the sweet cake. A homemade carrot cake is a crowd-pleaser that never goes out of style.
Ingredients
225g (8oz) Self Raising Flour
1tsp baking powder
150g (5oz) light soft brown sugar
50g (2oz) walnuts, chopped
50g (2oz) raisins
110g (4oz) carrots, peeled and grated
2 ripe bananas, peeled and mashed
2 eggs
150ml (1/4 pint) sunflower oil
75ml (2 1/2 fl oz) double cream
50g (2oz) icing sugar, sifted
75g (3oz) full fat soft cheese, softened
1/2 tsp vanilla extract
Chopped walnuts to decorate
Instructions
1
Grease and line a 20cm (8in) deep cake tin.
2
Sift together flour and baking powder into a bowl and stir in sugar. Add nuts, raisins. carrots and bananas and stir to mix.
3
Add eggs and oil and beat until well mixed.
4
Pour into prepared tin and bake at 180ºC/160ºfan/Mark 4 for 1 ½ hours or until firm to the touch.
5
Remove from the tin and and cool on a wire rack.
6
Whip cream until softly stiff.
7
Cream icing sugar, cheese and vanilla extract together. Fold in cream.
8
Spread over the top of the cake and sprinkle with walnuts.
