Carrot Cake

This has got to be the best carrot cake I have ever tasted. The recipe belongs to my colleague's mum, Rhona Amber and I generally tweak it as I go along - and I have to say that she is partially responsible for me taking up baking again - eating a cake this good can do that to you! Be warned!!

Carrot Cake

150g butter

200g soft brown sugar

250g carrot

200g self raising flour

2 eggs

2 level tsp baking powder

1 level tsp cinnamon

½ level tsp nutmeg

½ level tsp salt

Frosting

225g cream cheese – Philadelphia or mascarpone

4 tsp lemon juice

40 g icing sugar

¼ tsp vanilla essence

Method

1. Preheat the oven to 150 degrees Celsius.

2. Sift flour, cinnamon, nutmeg, baking powder and salt together.

3. Cream butter and soft brown sugar until light. Add one egg at a time beating nicely. Gradually fold in the flour mixture (do not beat – lightly fold). You can fold in the carrot alternately with the flour.

4. Bake in a preheated oven in a lined cake tin for about 50 mins until done or until a skewer inserted into centre comes out clean.

You can add some chopped walnuts in to the cake for texture if you like.

For the frosting, cream together all the ingredients and spread over cake. A variation for the frosting is to include orange juice and rind instead of lemon juice.