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| Recipe
name: Carrot Cake |
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| Recipe
by: Emma-Mary D Byers |
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| History:
My best friend and I came up with this recipe one wet Saturday afternoon in Oxford, England,
15 years ago, after I kept on moaning how all Carrot Cake seemed to have too much fruit in
it! I have lost count of the amount of times I have made it! I have made as presents for people, for members of my family and once, as a wedding cake! I have given alternatives where possible as English ingredients differ from American in some cases. |
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| Description: Totally
Divine Carrot Cake. Moist and More-ish ! |
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| Preparation
time: 15 minutes prep., 1hr. 15 minutes baking |
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| Serves: One
Medium, 8 Inch, Cake |
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Amount/Measure/Ingredient:
Cake
6 fl oz Vegetable Oil
3 medium Eggs, beaten
2 teaspoons Vanilla Essence
6 oz Plain or All Purpose Flour
1 Teaspoon Bi-carbonate of Soda
1 Teaspoon Baking Powder
1 Teaspoon Mixed Spice or Pumpkin Pie Spice
8 oz. Carrots, grated
4 oz. Walnuts, Finely Chopped
Icing
4 oz Butter
4 oz Fine Powdered Sugar
4 oz Cream Cheese
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| Preparation:
Pre-heat oven to 170 degrees C / 320 degrees F / Gas Mark 3
1: Grease and line an 8 inch cake tin.
2: Beat Oil, Eggs, sugar and Vanilla until light and fluffy.
3: Add the flour, Bi-carbonate of Soda and Spice. Blend in.
4: Fold in the Grated Carrot and Walnuts.
5: Pour into the baking tin.
6: Lay grease proof paper onto for the first 20 - 30 minutes, so it does not brown too quickly.
7: Bake for roughly another hour.
8: Allow to cool completely.
9: Cream all the icing ingredients together until smooth.
10: Spread over the cake.
11: Enjoy the fruits of your labor!
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| Reformatted
from a recipe submitted to Good Cooking © 2004 by Good
Cooking, Inc.
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