I love baking, you may have noticed!
I was in a baking mood on Sunday as we had been out for lunch and I didn’t have to cook a meal so I was desperate to get in the kitchen. For some reason we had two large bags of carrots so carrot cake it was.
This recipe is from a cutting I took from a magazine years ago, before we were married but I have no idea which magazine.
- 250g butter, softened
- 250g caster sugar
- 150g grated carrot
- 250g self-raising flour
- 100g ground almonds
- 1tsp baking powder
- 1tsp ground cinnamon
- 1tsp ground mixed spice
- 4 eggs, beaten
- splash of milk
- (optional 100g walnuts or raisins or a mix)
for the lemon butter cream icing
- 150g butter, softened
- 300g icing sugar
- finely grated rind of 1 lemon
- juice of half a lemon
- (optional walnut halves for decoration)
This cake can be baked in a large round (23cm) tin or two loaf tins – choose your tin and line with baking parchment.
Preheat oven to 180C/Gas 4.
Beat the butter and sugar together until very fluffy. Add all other cake ingredients and fold in until thoroughly combined. Add a splash of milk if the mix is too stiff to create a soft mix that only just drops off the spoon.
Spoon into the tin(s) and level the surface. Bake for about 40 for the two loaf cakes or 1hr 10mins for a large cake. Cover the large cake after 40 mins with silver foil to stop it getting too brown. Test with a knife or skewer and take out of oven when cooked through. Leave to cool.
To make the icing, beat the butter until fluffy then beat in the icing sugar, lemon rind and juice. Once the cake is cooled swirl the icing on top and decorate with the walnuts if using.
Hope you have a good week, happy baking if you get a chance to get in the kitchen.