Baking
Carrot Cake with vanilla cream cheese icing Ingredients:
275ml/half pint Border Fields Rapeseed Oil
250g/8oz caster sugar
3 large eggs
175g/6oz plain flour, sieved
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
3/4 tsp powdered cinnamon
250g/8oz grated raw carrot
For icing
175g/6oz cream cheese
175g/6oz softened butter
250g/8oz icing sugar, sieved
1/2 tsp vanilla essence
Method:
Beat the Border Fields rapeseed oil and sugar in a mixing
bowl; beat the eggs in one by one VERY well. Sieve all the dry
ingredients into the same bowl, stir in and add grated carrots; mix
well. Pour into a lined oblong baking tin (30-35 cm) and bake for 40
minutes at 350 degrees F/180 degrees C/Gas mark 4 or until a skewer
comes out clean. Cool in the tin and ice when cold. To make the icing,
beat together the ingredients and spread over the cake with a fork.
The cake serves 14 and can be made in advance and kept in the tin covered with foil.
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