Carrot Cake

Ingredients:

9oz unsalted butter
13oz caster sugar
rind of 2 oranges, grated
4 eggs
1lb of carrots, grated
5oz almonds or pecans, chopped
1 tbsp vanilla extract
juice of 1 orange
9oz plain flour
2 tsp bicarb
1 tsp mixed spice
1 tsp salt

Icing:

8oz marsacpone cheese
icing sugar to taste
orange zest

Preheat the oven to 180oC. Grease and line a 9 inch cake tin. Beat the butter, sugar and orange rind until light and fluffy. Gradually add the eggs, then fold in the grated carrot and chopped nuts. Add the vanilla extract and orange juice.

Sift the flour, bicarb, spice and salt together, mix well combining all the ingredients. Pour the mixture into the tin and bake in the oven for about 45 – 60 minutes. Once cooked turn the cake out to cool on a wire rack.

The icing is made by combining the cheese and adding icing sugar to taste, pile the mixture onto the cooled cake and sprinkle with orange zest.

This cake has been chosen by Cornwall Care – who enjoyed the one I made them very much – especially Ray who ate most of it. Greedy Guts!!