Cold Desserts Recipes - Carrot Cake Recipe

Ingredients

• 100g/4oz self-raising flour

• 100g/4oz plain flour

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 teaspoon bicarbonate of soda

• 225ml/8fl oz vegetable oil

• 175g/6oz brown sugar

• 4 eggs

• 175g/6oz golden syrup

• 400g/14oz grated carrot

• 50g/2oz chopped pecan nuts

For the lemon icing:

• 175g/6oz cream cheese (softened)

• 50g/20z butter (softened)

• 175g/6oz icing sugar

• 1 teaspoon vanilla essence

• 2 teaspoons lemon juice

Serves 6-8

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Method:

1. Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease a 23cm/9in round cake tin and line the base and side with baking parchment.

2. Sift the flours, spices and bicarbonate of soda into a large bowl and make a well in the centre. Whisk together the oil, sugar, eggs and golden syrup in a jug until combined.

3. Add this mixture to the well in the flour and gradually stir into the dry ingredients with a metal spoon until smooth. Stir in the carrot and nuts, then spoon into the tin and smooth the surface. Bake for 11/2 hours.

4. Leave the cake in the tin for at least 15 minutes before turning out on to a wire rack to cool completely.

5. For the lemon icing, beat the cream cheese and butter with an electric beater until smooth. Gradually add the icing sugar alternately with the vanilla and lemon juice, beating until light and creamy. Spread the icing over the cooled cake using a flat-bladed knife.