*Butter for greasing cake tin
*225g (8oz) carrots
*225g (8oz) self raising flour
*2 teaspoons baking powder
*pinch of salt
*140g (5oz) soft brown muscovado sugar
*Grated zest of 1 orange
*2 teaspoons ground cinnamon
*115g (4oz) chopped roasted hazelnuts or chopped walnuts (i'm sure you could leave these out the recipe without making too much of a difference to the taste??)
*55g (2oz) desiccated coconut
*2 large eggs
*150ml (1/4 pint) sunflower oil
*juice of 1 orange
*225g (8oz) marzipan
*orange & green food colouring
Making the cake
1, Set the oven. Grease the cake tin. Cut out a circle of baking parchment the same size as the tin and cover the base with it.
2, Scrub or peel the carrots and trim off the tops. Grate the carrots.
3, Sift the flour and baking powder into a bowl. Mix in the carrots, salt, sugar,orange zest, cinnamon, nuts and coconut.
4, Beat the eggs. Add the eggs, sunflower oil and orange juice to the cake mixture and mix everything togethor well.
5, Spoon the mixture into the cake tin. Bake it for 60 to 75 minutes until a skewer pushed into the centre comes out clean.
6, Leave the cake to cool in the tin for 10 - 15 mins, then remove from the tin and cool on a wire rack.
Decorating the cake
1, Beat the cream cheese, butter and icing sugar togethor in a bowl with a wooden spoon until the mixture is soft and creamy.
2, Spread the cream cheese frosting evenly over the top of the cooked cake using a palette knife dipped in warm water.
3, Knead orange and green food colouring into 2 balls of marzipan, then mould carrots for the top of the cake.
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