Carrot cake is one of the most popular cakes today, it is light and moist and made more delicious with the usual cream cheese frosting. The marzipan carrots are optional. I am featuring this recipe his month by popular request, and especially for the receptionist at my doctor’s surgery. You will need a deep 20cm (8in) cake tin.
- 226g (8oz) weighed after peeling
- 175g (6oz) butter or margarine
- 225g (8oz) golden caster sugar
- 3 large eggs
- 225g (8oz) self raising flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon mixed spice
- 75g (3oz) walnut pieces
- 75g (3oz) unsalted butter
- 150g (5oz) full fat cream cheese
- 200g (7oz) icing sugar
- Decoration (optional)
- 75g (3oz) marzipan
- Orange and green food colours
Peel and grate the carrots, chop the walnuts
Line the tin with greaseproof paper. Heat the oven to Gas 4/180C/350F.
Soften the butter, beat with the sugar until light then gradually beat in the eggs.
Stir in the grated carrot s and chopped nuts, then the flour, baking powder and spices Put the mixture into the tin, smooth the top and hollow it slightly.
Bake for approximately 1 ½ hours or until firm in the centre. Leave in the tin for a few minutes before turning out and allow to get cold before frosting.
Frosting: Soften the butter, beat in the cream cheese until smooth then gradually beat in the icing sugar. Swirl over the top of the cake.
Decoration :(optional) Colour the marzipan orange and a very small piece green. Form into 8 carrots and place on top of the cake.