Saturday, 25 May 2013

Carrot Cake with Cinnamon Frosting

Having never been a massive fan of carrot cake, I have to say this recipe is delicious. If you are like me and are a BIG icing fan, the cinnamon dream on top of this beauty will be right up your street; try it for yourself!

All you need is;
175g self raising flour
175ml vegetable oil
175g muscovado sugar (pref. light)
3 beaten eggs (the bigger the better)
grated zest of an orange
1 tsp of cinnamon
1 tsp of bicarb of soda
140g grated carrot (about 3-4 carrots)
half a tsp of ground nutmeg (freshly grated is best)
100g raisins

for the icing:
50g butter (or light spread works too)
200g light philli
85g icing sugar
2 tsp ground cinnamon 
A handful of walnuts

Preheat the oven to 180 degrees and oil and line the base and sides of a square baking tin with baking paper.
Mix the sugar, eggs and oil together in a large bowl followed by the grated carrot, raisins and orange rind.

Mix the rest of the ingredients (spices, flour etc) into a separate bowl then add to the rest of the ingredients, lightly mixing until everything is evenly mixed and almost runny.

Pour the mix in the square baking tin and cook for 40-45 mins until the mix feels firm and spongy in the middle. 
When the cake is cool enough to remove onto the tin, place on a cooling rack. Put icing ingredients into a bowl and mix together with an electric whisk until evenly mixed. Spread onto carrot cake and decorate with walnut halves.
Carrots never tasted so good! mmm!

N xo

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