Carrot Cake   

 


2 x 9inch round tins


8 oz plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground cinnamon

half tsp salt

4 eggs

12oz golden gran sugar

8 fl oz (225ml) corn or sunflower oil (I use grapeseed as that’s what I have)

12 oz grated carrots

4 oz chopped walnuts

8 oz tinned rough chopped pineapple or raisins


Topping

12 oz cream cheese

6 oz icing sugar

1 organic lemon zest and juice


1.Beat together the eggs, sugar and oil.  Add the grated carrots, nuts and the drained and chopped pineapple, mixing well between each addition.  Sift together the first five ingredients and incorporate these as well.

2.Pour the mixture into the prepared cake tins and bake at 180C (350F gas mark 4) for 30 to 50 minutes until the cakes are starting to shrink from the sides of the tins and a knife or skewer inserted into the centre of the cake comes out clean. 

3.Topping: mix together the cream cheese and icing sugar.  Add the lemon juice and zest little by little, using only as much as necessary to achieve a consistency that is light and fluffy yet stiff yet stiff enough to sit upon the cake without running off.  ( Okay so I failed on that one but it is possible).  Cover the top and sides of the cooled cake with topping.

4.Optional: Decorate with fresh flowers (marigolds/nasturtiums) and attractively cut carrot slices.  (nice idea but guess getting topping to stay on is first challenge – I have done it!)


From Gaia’s Kitchen – vegetarian recipes for family and community –

Taken from recipes used at Schumacher College

Published by Chelsea Green Publishing Company

www.chelseagreen.com

ISBN 1-890132-89-6

Brilliant book – not found one duff recipe and made lots of them!