This makes a medium sized cake. If you like cakes with a bit of depth to them, you might want to try doubling the ingredients and making a good, tall carrot cake. The choice, as they say, is yours.
Ingredients
Cake
- 8oz Carrots, peeled and finely grated. A food processor is good for this, but you can do it yourself on a standard grater
- 2oz Chopped walnuts (optional)
- 2 Eggs
- 6oz Caster sugar
- 6 fluid oz Vegetable oil
- 1 tablespoon Lemon juice
- 6oz Self raising flour
- 1 teaspoon baking powder
- ½ teaspoon Bicarbonate of soda
- ½ teaspoon Mixed spice
- ½ teaspoon Salt
Butter Cream
- 4oz Soft cheese
- 2oz Butter
- Vanilla essence
- 2oz Icing sugar
Method
Cake
- Cream together the eggs and sugar. This takes about 15 seconds in a food processor, but could be done by hand with a whisk.
- Add the oil to the egg mixture and beat further. In a food processor, you can add this whilst the machine is running.
- Beat thoroughly unit thick and smooth, then add the lemon juice. The mixing process takes approximately one minute in a food processor.
- Sift the dry ingredients into the mixture, and mix well. This can also be done in the food processor, where it should only take a few seconds.
- If you've been using the food processor so far, now's the time to stop and put things into a bowl.
- Add the grated carrots and chopped nuts and mix thoroughly.
- Divide between two well greased 8 inch cake tins and cook on gas mark 4 for 25-30 minutes, until firm.
- Remove from the tins and leave to cool.
Butter Cream
- Mix all the Butter Cream ingredients together.
- Spread half the ingredients between the two cake halves to stick the full cake together.
- Spread the rest of the mixture on top of the cake.
- Eat!