Carrot Cake

Carrot Cake

Carrot Cake… I baked, It was sooo Good only a slice left! 🙂

Carrot Cake I Baked.

225g (8oz) butter

225g (8oz) caster sugar

4 eggs beaten

225g (8oz) self-raising flour

Grated rind and juice of 1 large Lemon

225g (8oz) Carrots Peeled and finely grated

100g (4oz) ground almonds or finely chopped walnuts

15ml ( 1 tbsp) Kirsch ( Optional )

75g (3oz) full fat soft cheese

50g (2oz) icing sugar

Shredded orange rind to decorate.

1. Grease a 20-cm (8-inch) round cake tin. Line with grease proof paper
2. Put the butter and sugar into a bowl and beat until pale and fluffy, add

the eggs, a little at a time, beating well after each addition.

1. Fold in the flour with the lemon rind and juice, reserving  5ml ( 1 tsp) of juice.
2. Stir in carrots, almonds and (kirsch if using). Spoon the mixture into the prepared tin and level the surface.
3. Bake in the oven at 180deg C (350F ) Gas Mark 4 for 1 ½ hours until well risen and golden brown or until a fine  warmed skewer inserted in the centre comes out clean. Check after

1 ¼ hours. Cover with foil if over browning.

1. Turn onto a wire rack and leave to cool for about 2 hrs. Preferably keep the cake until the following day before icing and serving.

To Make Icing topping

1. To make icing. Put the cream cheese, reserved lemon juice and the icing sugar into a bowl and beat until soft and creamy.
2. Spread over the top of the cake using a palette knife to swirl icing. Decorate with shredded orange rind.

 

This the recipe I use and its soft and moist and rich and yummy… Photo of my own Cake ..