So I tried the recipe from Grandma's Best Recipes (I think it's been updated since I bought mine at ASDA about 3 years ago!)
'Grandma's' Classic Carrot Cake' (serves 12)
125g self-raising flour
pinch of salt
1t ground cinnamon
125g soft brown sugar
100ml sunflower oil
125g carrot, peeled and finely grated
25g desiccated coconut
25g walnuts chopped
walnut pieces to decorate
Icing: 50g softened butter; 50g soft cheese; 225g icing sugar; 1t lemon juice.
Second problem - no walnuts! Surely you can't make a carrot cake without walnuts?! Of course you can, especially if you substitute Almonds!!!
And if you look carefully that spice jar is empty!
1. Preheat oven to 180C and lightly grease a cake tin - I never measure to see if it's the right size! - line the base with baking paper - sometimes I do, sometimes I don't. If I had Spray & Cook of course I wouldn't be wiping butter papers over my cake tin or lining it!
3. Add the eggs and oil and mix well.
5. Pour into tin and bake 20-25mins.
6. Icing: Beat butter, soft cheese (Philly cheese!), icing sugar and lemon juice until the mixture is fluffy and creamy.
7. Turn the cake out of the tin, cut into squares and then spread the icing over. Decorate with .... nuts - or not!
|(At least the picture looks good!)|
Zest and juice of 1 large orange
150g pecans, roughly chopped (not quite my substitute almonds!)
300g Self-raising flour
2 level tsps bicarbonate of soda
75g desiccated coconut
3 large eggs
250g light soft brown sugar
220ml sunflower oil
300g carrots (peeled weight) grated
100g butter softened
100g icing sugar
1T lemon juice
few drops of vanilla extract
300g full fat soft and creamy cheese
1. Preheat oven to 160C and prepare cake tin (said it all before, you know what to do!)
2. Put the orange zest, 2T juice and the sultanas in a bowl and leave for 20 minutes.
3. Meanwhile put the nuts on a baking tray and cook in the oven for 8 minutes.
4. Sift the flour, spice and bicarb, add half the nuts and coconut.
5. Whisk eggs, sugar and oil until sugar starts to dissolve.
6. Stir in sultanas and juice, carrots and flour.
7. Bake in tin for 1 hour.
Beat butter and icing sugar then stir in lemon juice, vanilla and cream cheese. Spread over the cake, sprinkle with nuts and then cut into slices.
This last recipe sounds more fiddly, but it's really moist and gooood!