Enjoy a slice of this eternal favourite.
Carrot Cake
8-
60
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 150g | Trex, at room temperature |
| 150g | Light muscovado sugar |
| 3 | Large eggs |
| ½ tsp | Vanilla extract |
| Zest of 1 orange, finely grated | |
| 200g | Plain flour |
| ¼ tsp | Salt |
| 3⁄4 tsp | Baking powder |
| 3⁄4 tsp | Bicarbonate of soda |
| ½ tsp | Ground cinnamon |
| 225g | Carrot, grated |
| 50g | Ground almonds |
Frosting
| 50g | Butter, at room temperature |
| 100g | Icing sugar |
| 100g | Cream cheese |
| A little orange zest, finely grated |
Method
Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3. Grease a 900g (2lb) loaf tin with a little Trex, then line with baking paper or greaseproof paper.
Put the Trex, sugar, eggs, vanilla extract and orange zest into a large mixing bowl. Sift in the flour, salt, baking powder, bicarbonate of soda and cinnamon. Use a wooden spoon to beat the mixture together until smooth and creamy — this will only take 1-2 minutes.
Add the grated carrot and almonds and fold them into the mixture with a large metal spoon. Transfer the mixture to the prepared tin and level the surface.
Bake in the centre of the oven for 1 hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter and sugar together until light and creamy. Add the cream cheese and beat it in thoroughly. Spread over the top of the cake and sprinkle the orange zest on top.
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