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Recipe of the Month - October 2004
 
Carrot Cake

Preparation and cook time: 1 to 2 hours

Serves: makes 1 x 30cm cake

Ingredients

285g (10oz) carrot, peeled and finely grated
225g (8oz) unsalted butter
285g (10oz) soft brown sugar
4 large eggs, beaten
2 teaspoonsp ground cinnamon
3/4 teaspoonsp ground cardamom
1 tsp mixed spice
340g (12oz) plain flour
1 level tablebsp baking powder
grated zest and juice of 1 lemon
225g (8oz) finely ground almonds

For the icing and garnish:
250g (9oz) low fat cream cheese
110g (4oz) icing sugar, sifted
grated zest and juice of 1 orange
55g (2oz) chopped walnuts

 
Method:
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. You will need 1 x 30cm (12 inch) cake tin or spring form mould, lightly oiled.
3. Cream the butter and sugar together until light and fluffy. Gradually add the eggs to the creamed mixture, beating well aftern each time you add more ingredients.
4. Sift the spices, a little salt, flour and baking powder together; fold into the creamed cake mixture. Stir in the carrots, lemon zest and juice and ground almonds. Put the mixture into the prepared cake tin and spread flat with a knife. Bake for 1 hour, or until cooked; a skewer inserted into the centre of the cake will come out clean when the cake is ready.
5. Remove the cake from the oven and leave to cool for 5 minutes. Loosen from the tin and lift onto a wire rack. Allow the cake to cool completely.
To make the icing:
Put the cream cheese and icing sugar into a bowl and stir together until well combined. Add the orange zest and juice to taste. Spread it over the top of the cake and sprinkle the top with chopped walnuts. Keep refrigerated.
 
 
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