Nutty Carrot Cake
Nutty Carrot Cake Recipe
225 gms. soft butter or margarine
225 gms. soft brown sugar
4 eggs
finely grated rind and juice of 1 large lemon
4 eggs
225 gms. self-raising flour
1 tsp. baking powder
225 gms. finely grated carrots
100 gms. finely chopped walnuts
150 gms. icing sugar sifted
1 tsp. oil
lemon slices or walnuts
Method
Cut a circle of greaseproof or non-stick paper to line the base
of a 23" cm round baking
ring.
Beat the butter and sugar until light and fluffy. Beat in the eggs
and lemon rind.
Sift over the flour and baking powder and fold in.
Beat in the carrots then the walnuts. Spoon evenly into the baking
ring and smooth the
top.
Bake 8-13 mins. or until the cake tests cooked it may look a little
moist on top.
Leave to stand for 10 mins. then turn onto a wire rack to complete
cooling.
Beat the icing sugar and oil with enough lemon juice to make a smooth
icing.
Spoon over the cake and allow to set before adding lemon slices
or walnuts.
May be frozen before icing.Cooking tips : Very finely grated carrots
give the cake the
best texture. Use half whole meal and half white flour for a coarser
textured cake.
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