Carrot Cake
- over 1 hour
- serves 12
Ingredients
For the cake:
- 100g (4oz) light brown soft sugar
- 3 medium eggs, beaten
- 4tbsp sunflower oil
- Half a 405g can Carnation Condensed Milk Light
- 150g (6oz) self-raising flour
- ½ tsp ground mixed spice
- 1tsp baking powder
- Zest of 1 orange and 2tbsp juice
- 55g (2oz) raisins
- 55g (2oz) ground almonds
- 350g (12oz) carrots, peeled and grated
- 100g (3½oz) walnut pieces (optional)
Frosting:
- 150g (5½oz) cream cheese
- 4tbsp Carnation Condensed Milk Light
To decorate:
- Lemon and orange zest.
Method
- Preheat the oven to 180°C, 355°F, Gas Mark 4.
- Grease a 20cm (8in) square cake tin and base-line with greaseproof paper.
- In a large bowl whisk the eggs and sugar together until thick and creamy. Slowly whisk in the oil and half the tin of the condensed milk.
- Mix in the remaining cake ingredients.
- Pour into the tin and bake for 45-50 minutes until well risen. Cool on a wire rack.
- To prepare the frosting, place the cream cheese in a bowl and beat until smooth, sweeten with the condensed milk. Spread the frosting over the cake.
- Decorate with lemon and orange zest.
Tips
Make icing or marzipan ‘carrots’ coloured with food colouring to decorate your cake for a special occasion. You can also make muffin size carrot cakes - simply spoon the mixture into 12 muffin cases in a muffin tin and bake for approximately 25 minutes.
A typical serving contains
-
Calories
- 360
- 18%
-
Sugars
- 27.8g
- 31%
-
Fats
- 19.9g
- 28%
-
Saturates
- 5.4g
- 27%
-
Salt
- 0.4g
- 7%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.