Carrot cake

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Carrot Cake recipe

Ingredients

175gr 6oz sunflower oil
175g/6oz light muscovado sugar
100g/3oz sultanas
175g /6oz self raising flour
5ml/1tsp bicarb of soda
5ml/1tsp ground allspice
40g/1oz walnut pieces
3 beaten eggs
175g/6oz grated carrot
finely grated orange rind
200g /7oz soft cheese
55g/2oz sifted icing sugar
(15ml /1tbsp orange juice)

Method

1 Preheat oven 180°C, 450°F Reg 4.
2 Beat together the oil, sugar and eggs.
3 Stir in the grated carrots, rind, sultanas and walnuts.
4 Sift together flour, spice and bicarb and stir into mixture.
5 Spoon into 24 bun cases or 11” x 7”greased and lined baking tray.
6 Bake approx 45 mins until firm and golden brown.
7 For the topping drain cheese then beat together soft cheese, icing sugar (and orange juice if necessary) until smooth.
8 Spread topping on cooled cake.
NB

Philly is fine but do not use low-cal types as it goes too runny. Check consistency of topping carefully, only add juice if mixture is too stiff to spread.

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