Carrot Cake Recipe
Ingredients
| Cheese curd | 250 Gram | |
| Soft light brown sugar | 100 Gram | |
| Eggs | 3 , beaten | |
| Carrots | 250 Gram, grated | |
| 100g ready-to-eat dried apricots, chopped | ||
| 75g walnut pieces | ||
| 150g self-raising wholemeal flour | ||
| 100g self-raising flour | ||
| Baking powder | 1 Teaspoon | |
| Mixed spice | 1 Teaspoon | |
| Sunflower oil | 100 Milliliter | |
| 200g reduced fat cream cheese | ||
| Icing Sugar | 1 Tablespoon | |
| Grated zest of 1 orange | ||
| Few drops vanilla extract | ||
Directions
Preheat the oven to 160°C/325°F/Gas 3.
Lightly grease a 20cm (8in) deep cake tin and line it with baking parchment.
In a large bowl, beat together the curd cheese, sugar, and eggs.
Add the remaining cake ingredients and stir well to combine.
Spoon the mixture into the prepared cake tin.
Bake for 1 1/2 hours, until golden and firm to the touch.
Cool the cake in the tin for a few minutes, then take it out of the tin and complete cooling on a wire rack.
Beat together the ingredients for the topping and spread over the top of the cooled cake.
Lightly grease a 20cm (8in) deep cake tin and line it with baking parchment.
In a large bowl, beat together the curd cheese, sugar, and eggs.
Add the remaining cake ingredients and stir well to combine.
Spoon the mixture into the prepared cake tin.
Bake for 1 1/2 hours, until golden and firm to the touch.
Cool the cake in the tin for a few minutes, then take it out of the tin and complete cooling on a wire rack.
Beat together the ingredients for the topping and spread over the top of the cooled cake.
Chef
