Carrot Cake

Name: Carrot Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 slices, 8 serving(s)
Ingredients: 2 eggs; 5 ounces caster sugar; 4 fluid ounces oil; 1 teaspoon cinnamon; 5 ounces self raising flour or 5 ounces ground almonds; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 4 ounces chopped walnuts; 8 ounces grated carrots; 2 ounces margarine; 4 ounces Philadelphia Cream Cheese; 8 ounces icing sugar; 3 drops vanilla essence

Submitted by Chris Wilson UK

"A recipe by Ailsa Forbes, printed in the Friends of Insch Hospital and Community Cook Book 3rd Edition. Works well with almond flour, making it gluten free."

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Ready In:: 1hr 10mins
Ingredients:: 13
Yields:: 8 slices
Serves:: 8

ingredients

Cake mixture
2 eggs
5 ounces caster sugar
4 fluid ounces oil
1 teaspoon cinnamon
5 ounces self raising flour or 5 ounces ground almonds
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
4 ounces chopped walnuts
8 ounces grated carrots
Topping
2 ounces margarine
4 ounces Philadelphia Cream Cheese
8 ounces icing sugar
3 drops vanilla essence

directions

For the cake:
Line an 8in square baking tin. Beat eggs, oil, sugar and cinnamon.
Sift flour, baking powder and bicarbonate of soda into a separate bowl, and add to egg mixture. Add nuts and carrots.
Bake at 350 deg F for 30-40 mins, until a skewer comes out clean. Cool completely before icing.
For the topping:
Cream the cheese and margarine. Mix in icing sugar and vanilla essence. Spread on cake.