Carrot Cake
During January there is nothing better to raise my sprits than cake
Ingredients:
275g self raising flour
350g caster sugar
2 tsp baking powder
75g chopped mixed nuts
2 tsp ground cinnamon
2 tsp ground ginger
300 ml sunflower oil
275g grated carrot
4 eggs
1 tsp vanilla essence
For the topping:
250g mascarpone cheese
2 tbsp icing sugar
Method:
Preheat oven to gas mark 4/180ºC
Grease and line a 23 cm/9 inch tin
Measure all dry ingredients into a large bowl
Then add the oil, vanilla essence, carrots and eggs
Pour into the prepared tin
Bake for 45-50mins until firm to the touch
When cooked remove from oven and leave to cool
Remove from tin
Mix the mascarpone and icing sugar together and use to ice the cake
Tip: decorate with iced carrots avaliable at many supermarkets and food shops
|
About Us