Carrot Cake Recipe
Carrot Cake - the healthiest thing about this delicious cake is it's name & that's why we love it!
Servings: 8 Slices
Carrot Cake Ingredients:
- 225g Self Raising Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 3 Free Range Eggs Beaten
- 175g Fairtrade Dark Brown Sugar
- 130 ml Cotswold Gold Rapeseed Oil
- 200g Carrot Grated
- 100g Dates
Icing Ingredients:
- 110g Cream Cheese
- 55g Unsalted Butter
- 110g Icing Sugar
- 2 tsp Vanilla
- 1 tsp Lemon Juice
To Make the Cake:
Prepare an 8" diameter deep tin and pre-heat the oven to160oC. Sift together the flour, raising agents and spices.
In a food processor, beat the eggs and gradually add the sugar. Add the Cotswold Gold Rapeseed Oil slowly. Pulse the dry ingredients and carrots (do not over process). Add the dates to the mixture. Bake at160oC for 35 minutes
Icing:
Add all the ingredients together and then cover the cake when cold.
Serving Suggestion:
Serve a slice of your delicious cake with a refreshing cup of Earl Grey tea, the perfect match!
