Carrot Cake
Get ready to indulge in the delightful flavors of this moist and wholesome carrot cake recipe. Packed with sweet raisins, crunchy walnuts, and aromatic spices, this cake is a perfect balance of richness and freshness. The cream cheese icing, infused with a hint of citrus, adds a luscious finish that will have your taste buds singing with joy. Enjoy a slice of this cake for a comforting treat or dress up individual cupcakes for a special occasion.
— Constant Cookbook
Ingredients
- 175g white sugar
- 175 ml sunflower oil
- 4 med eggs
- 190 -200g grated carrots
- 100g raisins
- 100g chopped walnuts
- 175g total of S/R flour mixed (half and half) with Wheatbran
- 100g Strong wholemeal flour
- 1tsp baking powder
- 1tsp of each, nutmeg/ginger/cinnamon
- juice of a mandarin or small orange
- Grated zest of mandarin/small orang
- Icing Sugar
- Half fat cream cheese
Instructions
- Preheat oven 170 oven/ fan 150 /gas 5
- Wizz eggs, oil and sugar til frothy
- sift flours, and add grated carrots and all dry ingredients mix
- Add wet to dry ingredients and mix gently
- pop into well greased tins (2) or cup cake cases and into the oven until risen and browned, 30 mins approx
- Make up cream cheese and icing sugar topping to your own recipe, with a little orange flower water or more zest from orange,
- Spread thickly onto cooled cup cakes or surface of cakes, sandwich together and add a topping layer. or serve without if you want to keep the calories low.
Yield
Serves 8
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