This carrot cake recipe was sent in by Sara Jones in Lambourn. Carrot cake is a great way for children to eat some vegetables without realising and they are very yummy without icing if you want to keep an eye on sugar and calories.
(Units in bold determine amounts for one large cake)
150g margarine (225g)
250g grated carnots (375g)
200g sugar (300g)
200g self raising flour (300g)
2x teaspoons cinnamon (3x tsp)
2x teaspoons baking powder (3x tsp)
2x large eggs (3 eggs)
125g sultanas (180g)
100g walnuts (optional)
Note: Remember 12 muffin cases.
1. Put butter into small saucepan and melt on a medium heat on the hob.
2. Crack the eggs into a jug and whisk with a fork.
3. Wash the carrot and grate it in the largest setting – on a chopping board.
4. Put carrot, sugar, and butter in large bowl, sift in the flour, baking powder and cinnamon on top.
5. Add sultanas and the egg mixture into the large bowl, stir with a wooden spoon.
6. Divide the mixture between the muffin cases (or into one large deep pan for one cake) using the two spoon method.
7. Place the cakes into the oven at 180 degrees for 15 to 20 minutes. (20 to 25 minutes for one cake)
8. Clean up.
175g cream cheese (full fat)
450g icing sugar
125g unsalted butter
Grated zest of one large orange
1. Place all the ingredients in a mixing bowl.
2. Beat until all combined and you have a smooth pale icing.
3. Decorate with edible carrot decorations. (Optional)s
Sara’s family made these during the Halloween period to take to a Halloween party.