CAR­ROT CAKE

Friday - - Good Food -

Prep time 45 mins Bak­ing time about 1 hour Makes 1 large loaf or 2 small ones 225g soft but­ter 225g brown sugar 4 large eggs, sep­a­rated 1 or­ange, finely grated zest of 175g self-rais­ing flour 1 tsp bak­ing pow­der 1 tsp cin­na­mon pow­der 1/2 tsp ground mixed spice 100g chopped wal­nuts 350g car­rots, peeled, grated and drained 4 tbsp raisins or sul­tanas 100g soft but­ter 125g cream cheese 285g ic­ing sugar, sifted 50g chopped wal­nuts Pre­heat the oven to 180°C. Grease and line the bot­tom and sides of one large loaf tin or 2 small ones. Beat the but­ter and sugar to­gether un­til light. Add the egg yolks and or­ange zest. In a sep­a­rate bowl, sift to­gether the flour, bak­ing pow­der and spices. Stir the flour into the but­ter mix­ture with the nuts, car­rots and raisins or sul­tanas. In a sep­a­rate bowl, beat the egg whites un­til they are stiff, then fold into the car­rot mix­ture. Trans­fer to the tin. Bake for about 1 hour or un­til a skewer in­serted comes out clean. Re­move from the oven and leave to cool for 15 min­utes. Then re­move from the tin and leave to cool com­pletely on a wire rack. To make the top­ping, beat the but­ter un­til creamy. Add cream cheese and beat un­til smooth, then stir in the ic­ing sugar. Re­frig­er­ate un­til firm. Spread over the cake then sprin­kle with wal­nuts.

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