I made a carrot cake for our work trip to the Lake District as everyone was asked to bring in a dessert. I don’t usually bake, and when it comes to pastries, I really only know how to make a good cheesecake and pancakes (if they even count).
Luckily my first attempt worked out quite well, so I’m including the recipe and some photos for those of you who asked, and for those of you who like nothing better than a spongy carrot cake with cream cheese icing.
Ingredients:
Cake
- 6 or 7 large carrots – peeled and grated
- 2 tea cups flower
- 2 tea cups sugar
- 1 & 1/2 tea cups oil
- 4 large eggs
- 1 cup pecan nuts crushed
- 1 tea spoon baking powder
- 1/2 tea spoon salt
- 2 tea spoons cinnamon
Icing
- 400g icing sugar
- 150g unsalted butter
- 200g cream cheese
Instructions:
- Pre-heat oven to 180/200
- Mix dry ingredients
- Add eggs, mix with spoon
- Add carrots and oil, mix
- Oil the tray a little (better if you use that non-stick baking paper instead of oil if you can)
- Bake for roughly 30 minutes
for icing (use mixer)
- beat/mix butter until white
- add cream cheese and icing sugar, mix until smooth
- put icing when cake is cold
- refrigerate
- ENJOY!