17
Carrot CaKe
FOR THE CAKE
Butter
350g
Soft light brown sugar
350g
Eggs
6
Self Raising Flour
400g
Ground cinnamon
½ tsp
Carrot pulp
300g
Walnuts (optional)
50g
FOR THE FROSTING
Butter
150g
Full fat soft cream cheese
150g
Icing sugar
400g
Vanilla Extract
½ tsp
(This makes enough frosting to sandwich between 2 cakes and to frost the top, if you prefer to frost
sides too, double the frosting quantities.)
• For the cake, cream together the butter and sugar, gradually add eggs and then flour. Add cinnamon,
carrot pulp and walnuts (if using) and mix well
• Preheat oven to 180ºC/Gas 4. Grease 2 x 20cm round sandwich tins or line them with cake tin liners.
Divide cake mixture evenly between tins and smooth tops with a spatula. Bake for 55 minutes or
until a skewer inserted into centre of cake comes out clean. Allow to cool in tins for 5 minutes, then
transfer to a wire cooling rack until completely cold
• Meanwhile cream together the butter and cheese for the frosting, and gradually add the icing sugar
and the vanilla extract, beat till smooth. Sandwich the 2 cakes together with half the frosting and
spread the remainder on top of the cake
Ingredient
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Ingredient
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