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27/03/2010

Carrot Cake

Ingredients £0.63


225 g (8 oz) Self Raising Flour

1 x 5 ml spoon (1 tsp) ground mixed spice

1 x 2.5 ml spoon (½ tsp) ground ginger

150 g (5 oz) soft dark brown sugar

150 g (5 oz) carrots, peeled and finely grated

2 medium eggs

150 ml (¼ pint) corn or sunflower oil

2 x 15 ml spoon (2 tbsp) milk


Icing (£1.56)

1 tub cream cheese (full fat)

2 x 15 ml spoon (2 tbsp) orange juice

½ orange, grated rind only

340 g (12 oz) icing sugar

Method

1

Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line the base of an 28 x 18 cm (11 x 7 inch) oblong tin or a 6” cake tin for a deeper cake not slices.

2

Place the flour and mixed spice in a large bowl and mix thoroughly. Stir in sugar and carrots. Make a well in the centre and add the eggs, oil and milk. Beat well with a wooden spoon until evenly blended.

3

Place in the prepared tin and bake for 40 minutes. Turn out from the tin and cool on a wire rack.

4

Cook individual cakes for 25 minutes checking after 20 and cool on a wire rack.

5

Beat the cream cheese, orange juice and rind until smooth light and fluffy add the icing sugar and beat till blended. Spread over cake or pipe onto smaller cakes.