Cinnamon Carrot Cake
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I don’t think a cake recipe has to be complicated to be good. This is a scrummy Cinnamon Carrot Cake recipe but easy to do and uses nutritious ingredients. You can also add a few sultanas to the mixture which is nice.
3 oz (85g) grated carrot (1 middle sized carrot)
3 oz (85g) soft brown sugar
3 fl.oz (90ml) groundnut or corn oil.
1 small egg
4 oz (115g) plain wholemeal flour
½ teaspoon Bicarbonate of Soda
1/2 teaspoon cinnamon
2 oz (55g) chopped walnuts (and few sultanas if you like)
Topping
2 oz (55g) full fat soft cream cheese (or low fat it preferred)
1 oz (28g) unsalted butter (at room temperature)
1 oz (28g) sieved icing sugar
Heat oven to 300F (150C) and grease a 1lb (1/2 kg) loaf tin lining the bottom with greaseproof paper. Grate carrot into mixing bowl: sift dry ingredients and add all the rest. Stir well and scrape into tin. Bake in middle of oven for about 45 minutes (until the mixture just comes away from the sides of the tin). Remove from oven and leave in tin to cool for 5 minutes - turn out & wait till cold. Mix topping by mixing ingredients until smooth. Spread on to top of cake and decorate with extra walnut halves. Keeps for 2 or 3 days if you can resist eating it!
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