For those of you lucky enough to have excess carrots! :'( I don't)
A delicious American recipe, always a big hit in our house, was copying it out for 2 people that had it Sunday and thought I would share!
If up have no cup measures, use a liquid measuring jug. 1 cup = up to the 8 floz line
Carrot Cake
2 cups granulated sugar
1 1/4 cups Vegetable oil
2 cups Plain flour sifted
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon bicarbonate of soda
1 teaspoon salt
4 eggs
3 cups grated carrots
1 cup finely chopped pecans (optional)
Combine thoroughly the sugar and oil. Sift together the dry ingredients, stir ½ dry ingredients into the sugar mixture. Mix in remaining dry stuff, alternating with the eggs, adding one at a time and beating well after addition.
Stir in carrots. (and if using, pecans.)
Pour into 2 cake pans, or 1 large rectangular pan, which have been greased and floured, and have been lined.
Bake at 350°F, Gas 4, for 70 mins, or until knife comes out cleanly.
Let cool to the touch in the pans, and turn out and cool completely. Sandwich with frosting, then cover the top. Or in the case of the large rectangle, spread over the top only.
Cream Cheese frosting
1lb icing sugar
8oz Cream cheese
½ cup (approx 4oz) margarine or butter
2 teaspoons vanilla essence
Have all ingredients at room temperature. In a large bowl, using mixer at low speed, beat sugar, cream cheese and marg until smooth. Add vanilla.
( I often add some grated lemon zest and juice to give it a better flavour! Orange works well too.)
