carrot cake.....scrummy (Baking)

Member Name: sparky111

Product:	Baking
Date:	16/10/08 (63 review reads)
Rating:

Advantages: stays moist and lasts quite a while

Disadvantages: none to me

i make this carrot cake each month its so moist and tasty hope you like it as much as me....

ingredients:

makes about 12 slices.

for the cake

2 carrots
3 eggs
175 ml sunflower oil
200g caster sugar
100g chopped nuts
200g plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger

for the topping:

50g icing sugar
200g full fat cream cheese
1 tablespoon lemon juice

rectangular cake tin

1) heat the oven to 180 degree or gas mark 4, greese the tin with oil then place baking paper inside.
2) cut top and bottom off washed carrots then grate them both.
3) crack eggs then beat with a fork, then put the sunflower oil and sugar in bowl with eggs and beat together.
4) then stir in the chopped nuts.
5) sift flour then add the cinnamon and ginger, then gently fold the mixture together.
6) spoon the mixture into your cake tin then use a spoon to smooth over the top as its quite sticky.bake for 45 mins until firm.
7) once cooked leave to cool.then peel off baking paper.
8) put icing sugar in a bowl with the cream cheese and lemon juice then mix well.
9) spread the topping over the cake.

you can add walnuts on top for decoration if you want to.

i always store mine in the fridge in a container it stays fresh for about a week that way,(if its not eaten by then!!) hope you enjoy this recipe.

Summary: hope you like it.