Carrot Cake Recipe
Ingredients
| Butter/Margarine | 175 Gram | |
| Soft brown sugar | 175 Gram | |
| Eggs | 3 Large | |
| Self-raising flour | 175 Gram, sifted | |
| Ground almonds | 50 Gram | |
| Carrots | 175 Gram, finely grated | |
| Walnuts | 75 Gram, chopped | |
| Milk | 1 Tablespoon |
Directions
Grease and flour or line a 20 cm (8 inch) deep cake tin.
Cream the butter or margarine and sugar until soft and light.
Beat the eggs and gradually blend them into the creamed mixture.
Fold in the flour, or flour and baking powder, with the ground almonds.
Add the carrots, walnuts and milk.
Mix thoroughly, then spoon into the prepared tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour or until firm to the touch.
Leave to cool for 5 minutes in the tin.
Decorate when cool, if liked.
Split the cake through the centre and spread with a good layer of cheese.
Top with the rest of the cheese and scatter with chopped or halved walnuts.
Cream the butter or margarine and sugar until soft and light.
Beat the eggs and gradually blend them into the creamed mixture.
Fold in the flour, or flour and baking powder, with the ground almonds.
Add the carrots, walnuts and milk.
Mix thoroughly, then spoon into the prepared tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour or until firm to the touch.
Leave to cool for 5 minutes in the tin.
Decorate when cool, if liked.
Split the cake through the centre and spread with a good layer of cheese.
Top with the rest of the cheese and scatter with chopped or halved walnuts.
Chef
