Carrot Cake
Serves: 10
Preparation: 15 minutes
Cooking Time: 25 minutes
Ingredients
- 4 free range eggs
- 150ml melted butter
- 180g light soft brown sugar
- 200g self raising flour
- Half tsp baking powder
- 2 tsp mixed spice
- 1tsp vanilla extract
- 4 carrots (about 300g), finely grated
- 100g desiccated coconut or chopped nuts
- 100g dried fruit e.g. cranberries, raisins or chopped apricotsFor the Icing
- 200g The Co-operative light soft cheese
- 50g light soft brown sugar
- 1tsp vanilla extract.
Method
-
Preheat the oven to 180°C/fan 160°C/Gas 4. Grease and base line a tin (28 x 18cm).
-
In a large bowl, mix together the eggs, butter and sugar. Add the flour, baking powder, mixed spice and vanilla. Stir together. Add the grated carrots, coconut and fruit and quickly mix.
-
Spoon into the tin and bake for 25 minutes or until risen and golden. Leave to cool.
- Mix together the soft cheese and icing sugar and spread over the cake. Cut in half lengthways then cut each half into 5 slices.