Carrot Cake

Description

A deliciously moist cake with creamy icing on top.
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Ingredients

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3 eggs

175ml (6 fluid oz) sunflower oil

2 tsp vanilla essence

55ml (2 fluid oz) soured cream or yoghurt

175g (6oz) muscovado sugar

175g (6oz) soft brown sugar

250g (9oz) wholewheat flour

1 teaspoon grated nutmeg

2 teaspoons cinnamon

1 teaspoon bicarbonate of soda

½ teaspoon salt

300g (11oz) grated carrots

75g (3oz) desiccated coconut

For the icing:

125g (4oz) full fat soft cream cheese

50g (2oz) soft butter

50g (2oz) sifted icing sugar

Juice of a lemon

Methods/steps

  1. Preheat the oven to 150°C, 300°F, Gas 2.
  2. Line an 8” round cake tin or  2x 1lb loaf tins.
  3. Combine the eggs, oil, vanilla, sour cream and sugars in a large bowl and mix well.
  4. Sieve the dry ingredients and fold them into the contents of the bowl followed by the carrots and the coconut.
  5. Mix well, then spoon into the prepared tins and bake in the preheated oven for 1½ - 2 hours, until the cake feels firm to the touch.
  6. For the icing: Mix everything together. When the cake is cold, spread the icing over the top and sides.

Additional Tips

This cake freezes well if you want to store it.

Recipe from:

Erika Adler, Cookery Development Manager, www.bhfood.org.uk