400g/14oz caster sugar
4 eggs
400ml/14fl oz sunflower oil
400g/14oz self-raising flour
1 teaspoon mixed spice
teaspoon salt
400g/14oz carrots, grated
1teaspoon vanilla essence
For the topping
175g full-fat cream cheese
50g/2oz unsalted butter
Juice and grated zestof 1/2lemon
350g/12oz icing sugar
Makes 2 loaves
Line two 900g/2lb loaf tins with baking parchment. Whisk the sugar, eggs and oil together until thick and pale, then mix in the flour, mixed spice and salt. This is best done in an electric mixer with the balloon. Stir in the carrots and vanilla essence. Pour the mixture into the tins an bake in an oven preheated to 170c/325f/gas mark 3 for 1 hour or until a skewer inserted in the centre come out clean. Leave to cool completely.
To make the topping, beat the cream cheese, butter, lemon juice and zest together, then beat in the icing sugar. Spread on top of the cooled cake.
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