Jo's Carrot Cake
4 large eggs
225g (8oz) caster sugar
310ml (1 fl oz) sunflower oil
1 tsp ground cinnamon
1rounded tsp baking powder
½ tsp bicarbonate of soda
200g (7oz) carrots, peeled and finely grated
150g (5oz) walnuts pieces
125g (4.5 oz) soft unsalted butter
1 x 300g tub cream cheese
½ tsp vanilla extract
50-75g icing sugar sifted
Preheat the Oven to 180C, fan 170C, Gas mark 4
Directions for Cake
In a large bowl and using a hand whisk or food mixer, beat the eggs and cater sugar until pale and fluffy.
Pour in the oil and beat for a few more minutes.
Sift the flour, cinnamon, baking powder, bicarbonate of soda and salt together in another bowl.
Fold the carrots and then the flour mixture into the egg mixture.
Fold in the walnuts.
Line a 9in spring form tin with lightly butter grease proof paper.
Pour the mixture into the tin and bake in the centre of the oven for 1hour and 10 minutes or until a knife inserted into the centre comes out clean,
Remove from the oven and cool in the tin before taking it out.
Directions for Icing
To make the icing, beat the butter and the cram cheeses for a few minutes until smooth.
Add the vanilla extract and sift in 50g of icing sugar.
Taste the icing and add another 25g (1oz) of icing sugar if you like your icing sweeter.
Use to ice the top of the cake .
Pairs Well With
Made for my knitting group, was demolsihed and more asked for