Carrot Cake
Ingredients
- 225g Self-raising Flour
- 225g Carrots, Peeled and Grated
- 225g Fromage Frais
- 100g Soft Brown Sugar
- 90ml Sunflower Oil
- 50g Icing Sugar
- 4 Tablespoons Honey
- 2 Eggs
- 2 Tablespoon Lemon Juice
- 1 Teaspoon Ground Cinnamon
Method
⦁ Preheat the oven to 180c/gas mark 4.
⦁ Lightly grease a loaf tin with some butter and line with a sheet of greaseproof paper.
⦁ Sift 225g of self-raising flour into a large mixing bowl.
⦁ Add 1 teaspoon of ground cinnamon to the flour.
⦁ In another large mixing bowl crack and beat 2 eggs. Add in 4 tablespoons of honey, 90ml sunflower oil and 100g of soft brown sugar. Mix the ingredients together well before adding in 225g of peeled and grated carrots and 1 tablespoon of lemon juice.
⦁ Mix the carrot mixture into the flour until the ingredients are well combined.
⦁ Spoon the ingredients into the loaf tin and smooth the surface with the back of a spoon or with a clean knife.
⦁ Place the loaf tin in the oven and bake for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
⦁ Allow the carrot cake to cool down a little before removing it from the loaf tin and placing it on a wire rack.
⦁ In a medium sized mixing bowl add 225g of fromage frais, 50g of icing sugar and 1 tablespoon of lemon juice. Mix the ingredients together until they are well combined.
⦁ Ice the top of the carrot cake with the icing.
⦁ Serve.
Recipe by Hannah Crawford
