This is the first time I make this cake and it is really nice. I must admit I served it to colleagues before even tasting it myself! However, having just had a piece, I can reassure you that it tastes lovely. It is also very moist, even though I cut it 24h ago.
Makes 24 pieces
Ingredients
275g self-raising flour
350g caster sugar
2 tsp baking powder
75g mixed nuts, chopped
3 tsp ground cinnamon
2 tsp ground ginger
300ml sunflower oil
275g carrots, grated
4 eggs
1 tsp vanilla essence
Topping:
400g loft-fat soft cheese
4 tsp clear honey
2 tsp lemon juice
Mixed chopped nuts to sprinkle
1. Preheat the oven 180 degrees. Grease a 30 x 23 cm roasting tin.
2. Mix all the dry ingredients into a bowl. Add the carrots, oil, eggs (one at a time) and vanilla. Mix well and pour into the tin.
3. Bake for 50-60min.
4. Leave to cool down completely.
5. To make the topping, mix the soft cheese, honey and lemon juice and spread over the cake. Sprinkle with the nuts. Cut into squares.
1 comment:
I would like to add that this cake is truly delicious and stays very moist for several days.
You can keep it in the fridge in a closed container and it will remain delicious and fresh.
A must try!
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