After my success last week with the chocolate banana bread, I decided to have another go at a Fay Ripley recipe. This time carrot cake which is a favourite of mine although I’ve never attempted to make it before. Again it was so easy to make – you just chuck everything in together and bake! It tastes so good too – I love how I’m getting a small repertoire going now! ha
So I’d say give this a go and then let me know what you think.
180g golden caster sugar
150g plain flour
1tsp ground cinnamon
2 large free range eggs
2 large carrots, peeled and coarsely grated
1tsp baking powder
100ml olive oil
For the Topping:-
200g soft cream cheese
100g icing sugar
1 unwaxed lemon
1) Preheat the over to 180 degrees (fan) and line a loaf tin.
2) Break up the walnuts and mix all the cake ingredients together in a large bowel.
3) Plop into the loaf tin and bake for 50-60 mins till golden. Cool slightly in tin while mixing together the topping ingredients.
4) When cooled top with the creamy icing and ENJOY!