Carrot cake recipe?

I have a couple I've saved from people here

Carrot cake

Ingredients
250g/9oz unsalted butter
375g/13oz caster sugar
rind of 2 oranges, grated
4 eggs
450g/1lb carrots, grated
150g/5oz almonds or pecans, chopped
1 tbsp vanilla essence
juice of 1 orange
250g/9oz plain flour
2 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp salt

For the icing:
225g/8oz full fat soft cheese, at room temperature
65g/2½oz unsalted butter, at room temperature
400g/14oz icing sugar, sifted
1 tsp vanilla essence



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 23cm/9in spring-form cake tin.
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.
5. Fold in the grated carrot and chopped nuts.
6. Add the vanilla essence and orange juice.
7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.
8. Pour the mixture into the prepared spring-form tin and bake in the preheated oven for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean.
9. To make the icing, cream the cheese and the butter together until smooth.
10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious.
11. Spread the icing generously over the top of the cake.


Carrot Cake

butter for greasing
225g/8oz plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground ginger
1/2 tsp salt
175g/6oz light muscovado sugar
225g/8oz carrots, grated
2 pieces stem ginger in syrup, drained & chopped
25g/1oz fresh root ginger, grated
55g/2oz seedless raisins
2 medium eggs beaten
3 tbsp corn oil (i used sunflower)
juice of 1 medium orange

FROSTING
22g/8oz low-fat soft cheese (i used philidephia)
4 tbsp icing sugar
1 tsp vanilla essence

(to decorate top of cake after frosting, used chopped stem ginger - optional)

COOKING INSTRUCTION
1 Preheat oven 180c/350f/gas 4, grease & line 20cm/8inch round cake tin with baking paper

2 Sift flour, baking powder, bicarb of soda, ground ginger & salt into a bowl. Stir in the sugar, carrots, stem ginger, root ginger & raisins. Beat the eggs, corn oil and orange juice together, then pour into the bowl. Mix well

3 Spoon the mixture into the prepared tin and bake in preheated oven for 1 to 1 1/4 hours, or until firm to the touch and skewer inserted into the centre of the cake comes out clean. Lave to cool in the tin.

4 To make the frosting, place the soft cheese in a bowl and beat to soften. Sift in the icing sugar and add the vanilla essence. Mix well. Remove the cake from tin and smooth the frosting over the top. Decorate the cake with pieces of stem ginger and a little grated fresh ginger then serve (i just used stem to decorate).

VARIATION
Instead of the topping, sprinkle a few pine kernels & crushed sugar lumps on the top of the cake before baking.

Oh yum, I love the sound of the stem ginger one.

? Roo.

I have an amazing one, but it's at home. I'll try to remember to bounce this and post tomorrow. ?

I feel the need to make carrot cake myself now, if last weeks veg box is anything to go by I should have plenty when they drop it off later

? Lou. This carrot thing is really working on my nerves now - there isn't a veg box all year round that's not bursting with fecking carrots ?

I think next STBC I'll give Pikasue a load to take home for the boy ?

Hm, I have a nice recipe somwhere which uses crushed pineapple. Will see if I can dig it out.