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Carrot cake recipe & coffee




Ingredients

225g (8oz)self raising flour
2 medium eggs
2 teaspoons baking powder (level the teaspoons)
150g (5oz) light brown sugar
150ml sunflower oil
2 ripe bananas, mashed
120g (4oz) grated carrots
70g (2.5oz) chopped walnuts
2tsp vanilla extract
1/2 tsp grated or ground nutmeg
1 tsp cinnamon
(a handful of dark chocolate bits or raisins - optional)
For the topping:
200g (7oz) full fat soft cheese
50g (2oz) very softened butter
50g (2oz) sifted icing sugar
1/4 tsp vanilla extract
chopped walnuts for decoration



How to Make It

Preheat the oven to 180C/fan 160C/gas mark 4/356F . Grease a 20cm/8inch deep round cake tin and line the base with baking parchment.
- Chop the walnuts coarsely.
- Grate the carrots coarsely too.
- Mash two ripe bananas with a fork.
- Measure all the ingredients in a big bowl and gently mix them together. Be sure, not to over mix.
- Turn the batter into the prepared tin and level the surface.
- Bake for about 50-60 minutes or until the cake is well risen and shrinking away from the sides of the tin.
- When the carrot cake is baked leave it in the tin for a few minutes, then turn it out and finish cooling on a wire rack.
- For the topping: Put 50g of butter in a warm place to get it really soft. Measure all the ingredients into a bowl (except walnuts) and give them a good stir with a fork. You can also use food processor. Mix until soft and smooth.
- Spread the mixture with a spatula or a knife over the top of the cake. Decorate the top with chopped walnuts.
- Chill for a few minutes before serving, and store in the fridge as the topping is soft.
Method (step by step):
STEP 1:Preheat the oven to 180C/fan 160C/gas mark 4/356F.
Chop the walnuts coarsely with a sharp knife.
STEP 2:Grate the carrots coarsely too (take care of your fingers and knuckles).
STEP 3:Mash two ripe bananas with a fork.
STEP 4:Measure all the ingredients in a big bowl and and gently mix them together.
STEP 5:Do not over mix!
STEP 6:Grease a 20cm/8in deep round cake tin and line the base with baking parchment.
STEP 7:Turn the batter into the prepared tin and level the surface.
STEP 8:Bake for about 50-60 minutes or until the cake is well risen and shrinking away from the sides of the tin.
STEP 9:When the carrot cake is baked leave it in the tin for a few minutes, then turn it out and finish cooling on a wire rack. When the cake is cool cut off the top to get levelled surface for the topping.STEP 10:
For the topping:
You need 200g of soft full-fat cheese.
STEP 11:Measure all the ingredients (soft cheese, softened butter, icing sugar and vanilla extract) into a bowl (except walnuts).
STEP 12:Give them a good stir with a fork (you can also use a food processor). Mix until soft and smooth.
STEP 13:Spread the cheese mixture over the top of the cake and decorate with chopped walnuts. Leave the cake in a fridge for a few minutes before serving.
This cake turned out totally yummy!