Carrot Cake
This is a recipe from our Secretary, Janet Stevenson. Her cakes are legendary!
Put oven on 170 degrees C or Gas Reg 4
Ingredients :
6 fluid oz corn oil
6 oz caster sugar
3 eggs
1 teaspoon vanilla flavouring
4 oz walnut pieces (optional)
8 oz grated carrots
6 oz plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
Grease and line 8” round cake tin
Put corn oil, sugar, eggs and vanilla in bowl and beat well
Add walnuts, carrot, flour, bicarb, baking powder and cinnamon and mix well
Pour into tin and bake on middle shelf approx 1 hour 15/20 mins – may take up to 15 mins longer as it depends on moistness of carrots. Test with skewer which should come out clean when cake is done.
Leave to cool.
The cake freezes well at this stage.
Topping:
3oz full fat cheese (don’t use any substitute as it does not work with low fat cheese)
2 oz butter
½ teas vanilla flavouring
4 oz icing sugar
Cream the cheese, butter and vanilla in a bowl
Sift in icing sugar and beat well – sometimes need more icing sugar so keep adding until suitable consistency
Spread over top and sides of cake
Decorate with walnuts (optional) and enjoy!
Forget the calories and just think of the carrots!!!