| Christmas Carrot Cake by nigelc |
| Serves: 12 (if you have little pieces!) |
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| Ingredients: |
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Cake
50g dessicated coconut
1 orange
150g softened butter or margarine
150g soft brown sugar
150g self raising flour
3 eggs
2 teaspoons ground cinnamon
1 teaspoon vanilla essence
300 grated carrots
50g raisins (optional if your children don't like dried fruit)
50g chopped walnuts or hazelnuts (optional, omit for children under 3 years or children with nut allergies)
Buttercream Icing
100g softened butter or margarine (or 50g each butter and cream cheese)
300g icing sugar, sifted
Grated zest and juice of an orange. |
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| Method: |
Place the coconut in a small bowl, grate the zest of the orange into the coconut and squeeze in the juice, stir and set aside. Cream the butter and sugar, add the flour and mix, add eggs, cinnamon, vanilla essence, carrots, raisins and nuts and fold in well to mix. Grease and line a 8"/20cm round or square cake tin and bake on gab mark 4/180oc for 45 minutes to 1 hour, if using an aga bake in the roasting oven with shelf on oven floor for 40-50 minutes with a plain cold shelf above the cake, changing the shelf every 20 minutes. The cake is done when a skewer inserted into the middle of the cake comes out clean.
To make the icing: cream all the ingredients together and spread over the top of the cake or cover with marzipan and royal icing as you would a traditioonal Christmas fruit cake. |
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| Tip: |
| Don't eat it all at once or you'll be sick! |
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| Prep Time: 20 mins |
| Cook Time: 45-60 mins |
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