Majorshots
Carrot cake
Carrot Cake recipe
Ingredients
175gr 6oz sunflower oil
175g/6oz light muscovado sugar
100g/3oz sultanas
175g /6oz self raising flour
5ml/1tsp bicarb of soda
5ml/1tsp ground allspice
40g/1oz walnut pieces
3 beaten eggs
175g/6oz grated carrot
finely grated orange rind
200g /7oz soft cheese
55g/2oz sifted icing sugar
(15ml /1tbsp orange juice)
Method
1 Preheat oven 180°C, 450°F Reg 4.
2 Beat together the oil, sugar and eggs.
3 Stir in the grated carrots, rind, sultanas and walnuts.
4 Sift together flour, spice and bicarb and stir into mixture.
5 Spoon into 24 bun cases or 11” x 7”greased and lined baking tray.
6 Bake approx 45 mins until firm and golden brown.
7 For the topping drain cheese then beat together soft cheese, icing sugar (and orange juice if necessary) until smooth.
8 Spread topping on cooled cake.
NB
Philly is fine but do not use low-cal types as it goes too runny. Check consistency of topping carefully, only add juice if mixture is too stiff to spread.
Carrot cake
Carrot Cake recipe
Ingredients
175gr 6oz sunflower oil
175g/6oz light muscovado sugar
100g/3oz sultanas
175g /6oz self raising flour
5ml/1tsp bicarb of soda
5ml/1tsp ground allspice
40g/1oz walnut pieces
3 beaten eggs
175g/6oz grated carrot
finely grated orange rind
200g /7oz soft cheese
55g/2oz sifted icing sugar
(15ml /1tbsp orange juice)
Method
1 Preheat oven 180°C, 450°F Reg 4.
2 Beat together the oil, sugar and eggs.
3 Stir in the grated carrots, rind, sultanas and walnuts.
4 Sift together flour, spice and bicarb and stir into mixture.
5 Spoon into 24 bun cases or 11” x 7”greased and lined baking tray.
6 Bake approx 45 mins until firm and golden brown.
7 For the topping drain cheese then beat together soft cheese, icing sugar (and orange juice if necessary) until smooth.
8 Spread topping on cooled cake.
NB
Philly is fine but do not use low-cal types as it goes too runny. Check consistency of topping carefully, only add juice if mixture is too stiff to spread.