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Carrot cake

23rd May 2018 By Teresa

 

Carrot cake

Who can resist the moist deliciousness of homemade carrot cake? On an Everhot it is even more moist and delicious. Mix it up a bit by adding nuts, swapping the banana for extra carrot.

Ingredients

  • 225g self-raising flour
  • 2 tsps baking powder
  • 150g light muscovado sugar (you can use light brown sugar)
  • 100g carrots, grated
  • 50g sultanas
  • zest of an orange
  • 1 banana, mashed
  • 2 eggs
  • 150ml sunflower oil

For the topping:

  • 200g icing sugar, sifted
  • 175g full fat soft cheese
  • 50g soft margarine
  • 5ml vanilla essence
  • orange zest and pistachios to decorate (walnuts if you are adding to cake)

Method

  1. Depending on the temperatures you run your ovens at use top oven at 180ºC or bottom. I used top on the bottom shelf.
  2. Line an 20cm deep round cake tin with baking parchment or use a ready made cake liner
  3. Place all the cake ingredients into a bowl and mix thoroughly. Pour into the cake tin and bake for around 50-60 minutes. Test by placing a finger lightly on the cake and it should spring back. Remove from the oven and allow to cool completely.
  4. Meanwhile make the topping. Place the soft cheese and margarine in a food processor (or bowl if you have good beating arms!) and add sifted icing sugar.  Add the vanilla essence. Whizz until smooth and creamy.
  5. Spread over the top of the cake and down the sides and sprinkle on the orange zest and crushed pistachios. Grab a fork and hide!

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Filed Under: Baking, Cakes and biscuits, Recipes Tagged With: baking, cake, carrot cake, everhot, orange, sweet treat

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