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Carrot cake with cream cheese icing

February 13, 2011

Carrot cake with cream cheese icing

 

What you’ll need for the carrot cake

Butter for greasing

3 large free-range eggs

175ml sunflower oil

200g light brown sugar

2 tsp ground cinnamon

225g self-raising flour

1/2 tsp baking powder

1/2 tsp bicarbonate soda

1/2 tsp ground ginger

1/2 tsp salt

80g dessicated coconut

60g walnut pieces (roughly chopped), plus extra for the topping

200g carrot, roughly grated (about 2 medium sized carrots)

What you’ll need for the cream cheese icing

300g cream cheese

50g icing sugar

1 tsp vanilla extract

To make the cake…

1. Preheat the oven to 180C/gas mark 4. Grease a 22cm round, loose- bottomed cake tin with a little butter. Line the base of the tin with a circle of baking paper.

2. Put the eggs, sunflower oil and sugar in the mixer and mix for about 4 minutes, until the mixture becomes creamy.

3. Sift the cinnamon, flour, baking powder, bicarbonate soda, ground ginger and salt over the mixture, and fold it in with the coconut, walnuts and carrots.

4. Spoon into the tin and bake for 45 minutes or until a skewer pushed into the cake’s centre comes out clean.

5. Leave to cool in the tin, then tranfer to a cooling rack to cool completely.

For the icing…

1. Beat the cream cheese with the icing sugar and vanilla until smooth and creamy, adding more icing sugar to taste if needed (I took 5 minutes to achieve this consistency with my KitchenAid mixer).

Assembling your cake…

Spread the icing over the top and sides of the cake and sprinkle with extra walnuts or a mixture of chopped nuts. Decorate the sides with walnut pieces.

Recipe adapted from the carrot cake recipe by Angela Boggiano in the delicious. magazine

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2 Comments leave one →
  1. May 23, 2011 1:45 AM

    у вашего блога хороший дизайн, сами рисовали?

    генеалогия как наука

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