04-10-2008, 02:20 PM
This is a lovely moist carrot cake, it will keep for several days.
125g Wholemeal Flour
125g Cream Flour
10g Baking Powder
5g Salt
5g Cinnamon
175g Dark brown sugar
150g Vegetable oil
4 Eggs
350g Grated Carrots
50g Walnuts
50g Sultanas
Sieve the flour, baking powder, salt and cinnamon together, then add the wholemeal flour.
Whisk the eggs, brown sugar and vegetable oil together and add to the dry ingredients, mix well.
Add Carrots, walnuts and sultanas and mix.
This mix is for a 10 inch round sandwich tin, but it could easily go into a 1lb loaf tin.
Bake at 180 C for 50 to 60 mins.
Topping
200g Cream Cheese
60g Melted Butter
120g Icing Sugar
5ml Vanilla Essence
5ml Lemon Juice
Mix together the butter and the cream cheese until light, then add the icing sugar, vanilla essence and lemon juice.
Use to sandwich the two cakes together once cool, and for topping.
If you prefer, leave out the nuts and/ or sultana's. This recipe can also to be used to make great muffins.
Enjoy!
125g Wholemeal Flour
125g Cream Flour
10g Baking Powder
5g Salt
5g Cinnamon
175g Dark brown sugar
150g Vegetable oil
4 Eggs
350g Grated Carrots
50g Walnuts
50g Sultanas
Sieve the flour, baking powder, salt and cinnamon together, then add the wholemeal flour.
Whisk the eggs, brown sugar and vegetable oil together and add to the dry ingredients, mix well.
Add Carrots, walnuts and sultanas and mix.
This mix is for a 10 inch round sandwich tin, but it could easily go into a 1lb loaf tin.
Bake at 180 C for 50 to 60 mins.
Topping
200g Cream Cheese
60g Melted Butter
120g Icing Sugar
5ml Vanilla Essence
5ml Lemon Juice
Mix together the butter and the cream cheese until light, then add the icing sugar, vanilla essence and lemon juice.
Use to sandwich the two cakes together once cool, and for topping.
If you prefer, leave out the nuts and/ or sultana's. This recipe can also to be used to make great muffins.
Enjoy!