Carrot Cake
This carrot cake is from Mary Berry's Baking Bible and (as it says in the book) this cake sounds much healthier than it actually is. This cake is ,I think, quite easy to make and tastes really good at the end.
225g (8 oz) self-raising flour 1 Pre-heat the oven to 180C/Fan 160C /Gas 4. Grease
2 level teaspoons baking a 20cm (8in) deep round cake tin and line the base with
powder baking parchment.
150g (5oz) light muscovado
sugar 2 Measure all the ingredients for the cake into a large bowl
50g (2oz) chopped walnuts and beat well until thoroughly blended and smooth. Turn into
100g (4oz) grated carrots the prepared tin and level the surface.
2 ripe bananas, mashed
2 large eggs 3 Bake in the pre-heated oven for about 50-60 minutes until
150 ml(5 fl oz)sunflower oil the cake is well risen and shrinking away from the sides of the
tin. Leave to cool in the tin for a few minuets then turn out,peel
off the parchment and finish cooling on a wire rack.
FOR TOPPING
175g(6 oz)full-fat soft cheese 4 For the topping, measure all the ingredients, except the walnuts,
50g (2oz) softened butter into a bowl or into a food processor, and blitz until smooth.
100g(4 oz) sifted icing sugar Spread over the top of the cake, swirling the top with a
a few drops of vanilla extract spatula for a decorative effect. Decorate the top with the
walnut halves, to decorate walnut halves. Chill a little before serving, and store in the fridge
as the topping is soft.
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