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Carrot Cake




Source of Recipe


Emma-Mary D Byers


List of Ingredients




Cake
6 fl oz Vegetable Oil
3 medium Eggs, beaten
2 teaspoons Vanilla Essence
6 oz Plain or All Purpose Flour
1 Teaspoon Bi-carbonate of Soda
1 Teaspoon Baking Powder
1 Teaspoon Mixed Spice or Pumpkin Pie Spice
8 oz. Carrots, grated
4 oz. Walnuts, Finely Chopped

Icing
4 oz Butter
4 oz Fine Powdered Sugar
4 oz Cream Cheese


Recipe



Pre-heat oven to 170 degrees C / 320 degrees F / Gas Mark 3

1: Grease and line an 8 inch cake tin.
2: Beat Oil, Eggs, sugar and Vanilla until light and fluffy.
3: Add the flour, Bi-carbonate of Soda and Spice. Blend in.
4: Fold in the Grated Carrot and Walnuts.
5: Pour into the baking tin.
6: Lay grease proof paper onto for the first 20 - 30 minutes, so it does not brown too quickly.
7: Bake for roughly another hour.
8: Allow to cool completely.
9: Cream all the icing ingredients together until smooth.
10: Spread over the cake.
11: Enjoy the fruits of your labor!