Thursday, December 23, 2010

Carrot Cake With Cream Cheese Topping

By............... Good To Know Recipes

For the cake:
  • 175g (6oz) butter, softened
  • 175g (6oz) soft light brown sugar
  • 250g (8oz) self-raising flour
  • 1 level tsp ground cinnamon
  • 3 medium eggs
  • 100g packet walnuts, chopped
  • 350g (12oz) carrots, peeled and coarsely grated (Dry the juice by putting the grated carrot into the oven for 5 to 7 minute. Do not  squeeze the grated carrot to discard the juice.)
For the topping:
  • 250 g carton cream cheese
  • 11/2 tbsp icing sugar
  • Finely grated zest of 1 lemon
  • 15 marzipan carrots
  • 26 x 16.5cm (10¼ in x 6½ in) tray-bake tin, lined with baking parchment

  1. To make the cake, place all the ingredients into a bowl and beat until smooth. Spoon into the lined cake tin and level the surface.
  2. Bake in centre of a preheated oven at 170°C (320°F, gas mark 3) for 45 mins to 1 hour, or until risen and a skewer comes out clean after being inserted into cake. Remove from oven and leave to cool in the tin for 5-10 mins, before transferring to a wire rack to cool completely.
  3. To make the topping, beat together the cream cheese, icing sugar and lemon zest. Spread over the top of the cake.
  4. Cut the cake into 15 squares and decorate each with a marzipan carrot. The cake will keep in an airtight container in a cool place for up to three days.

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