Birthday Carrott Cake
We had a birthday celebration last Saturday, my eldest granddaughter turned eleven. Carrot cake is one of the family’s favourites, so with cake, copious amounts of baked potatoes, sparklers, cider for the older folk and a family sing along to frozen we had ourselves a very good evening. Here is the recipe for a jolly good cake.
8 oz butter
8 oz soft brown sugar
4 eggs separated
Finely grated rind of 1/2 orange
4 teaspoon lemon juice
6 oz self raising flour
1 teaspoon baking powder
2 oz ground almonds
5 oz walnut pieces (optional)
12 oz young carrots peeled and grated
8 oz soft cream cheese
2 teaspoons clear honey
1.Grease two 8″ flan tins.
2.Cream butter + sugar until light + fluffy. Beat in egg yolks, stir in orange rind +3 teaspoons of the lemon juice.
3.Sift in the flour + baking powder. Stir in the ground almonds and 4 oz of the walnuts if using broken into bite sized pieces.
4.Whisk the egg whites until stiff and fold in to the cake mixture using a metal spoon..Next add the carrots stirring until well incorporated but be careful not to over mix. Pour evenly between the tins.
5. Bake gas mark 4, ( 160 c fan assisted ), 1 hr – 1& 1/4 hours, or until golden and set. Cover the top with foil after 45 minutes if browning too quickly.
6. Leave to cool and then turn out onto rack.
Beat the cheese, honey and remaining lemon juice together and sandwich the two layers together, saving some to spread out over top of the cake and add the remaining walnuts, sprinkling to decorate.
When the children were smaller I used to grind the walnuts and add them in the cake mix.
|birthday girl in the red cap|
|celebrate good times|