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I bought some cute chicks in nest decorations this year to put on my Easter cake. I decided to make a carrot cake for Easter this year as a homage to the Easter Bunny (he eats carrots, right?). Anyway, tenuous link aside I love carrot cake but perhaps more importantly my other half does too.
Ingredients
For the cake:
8 oz / 250 g Carrots (approximately 3 medium sized carrots)
6 oz / 175 g dark brown sugar
7 oz / 200 g self raising flour
3 eggs
100 ml sunflower oil
6 oz / 175g sultanas
1 orange
1 teaspoon bicarbonate of soda
3 teaspoons mixed spice
8 oz / 250 g Carrots (approximately 3 medium sized carrots)
6 oz / 175 g dark brown sugar
7 oz / 200 g self raising flour
3 eggs
100 ml sunflower oil
6 oz / 175g sultanas
1 orange
1 teaspoon bicarbonate of soda
3 teaspoons mixed spice
For the topping:
4 oz / 100 g butter
7 oz / 200 g icing sugar sugar
1 teaspoons vanilla extract
1 teaspoon cinnamon
4 oz / 100 g butter
7 oz / 200 g icing sugar sugar
1 teaspoons vanilla extract
1 teaspoon cinnamon
Method
Pre heat the oven to gas mark 3 / 325°F / 170°C.
Place the brown sugar and eggs into a mixing bowl and whisk for 2-3 minutes. Add the flour, mixed spice and bicarbonate of soda and stir the mixture together.
Grate the zest of the orange and peel and grate the carrots. Add these to the mixture along with the sultanas.
Pour the mixture into a lined 8" tin and bake for 35-40 minutes. The cake is cooked when it is has risen and is springy when pressed. When a metal skewer is placed in the middle of the cake it should come out clean. Allow to cool for 10 minutes then turn out onto a wire rack.
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