CARROT CAKE
(It's not a
difficult recipe at all but there are a good number of ingredients;
- so line them
up first in their groups, to simplify proceedings.)
First line a large square baking tin with baking paper: About 8 x 8 ins is about right.
Turn on oven to 180 deg. C (355 F)
Assemble the ingredients in 3 groups; the wet, the dry, and additions.
First group (wet) (with a mixing bowl)
2 eggs,
6 oz caster sugar (yes I know it's not wet!) (170gms)
6 fl oz bland vegetable oil (about 160 ml)
1 tablespoon lemon juice
2nd group (dry): sift together and put ready
6 oz self-raising flour (170gms)
1 teasp baking powder
½ teasp bread soda
½ teasp mixed spice
½ teasp salt
3rd group; Additions
8 oz finely grated carrot (peel and grate, then weigh; about 2 teacups) (230 gms)
2 oz chopped walnuts (60gms)
METHOD
Cream together the eggs and sugar (a mixer is useful), whisking very thoroughly.
Add the oil and beat again until thick and smooth. Add lemon juice, stir in.
Sift in the dry ingredients, previously mixed together. Stir in.
Add the grated carrot and the nuts and mix well.
Place into prepared tin, bake in centre of oven for about half an hour.
Leave to cool.
ICING
Use a fork
to mash 5 oz Philadelphia with about 1 tablespoon of orange juice until
soft.Mix in 2 oz, (or more as needed) of sifted icing sugar, and spread on cold cake. Garnish with orange rind if wished.
(see photo for how to cut the orange rind into carrot shapes)
