Baking Recipes - Carrot Cake Recipe

Ingredients

Makes 1 cake

• 175 g/6 oz butter or margarine

• 175 g/6 oz soft brown sugar

• 3 large eggs

• 175 g/6 oz whole meal self-raising flour

• 50 g/2 oz ground almonds

• 175 g/6 oz young carrots, finely grated

• 75 g/3 oz walnuts, coarsely chopped

• 1 tablespoon milk

To decorate:

• 375 g/12 oz Quark or curd cheese (optional)

• 2 tablespoons halved or chopped walnuts (optional)

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Method:

1. Grease and flour or line a 20 cm/8 inch cake tin. Cream the butter or margarine and sugar until soft and light.

2. Beat the eggs and gradually blend into the creamed mixture. Fold in the flour with the ground almonds.

3. Add the carrots, walnuts and milk. Mix thoroughly, then spoon into the prepared tin.

4. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour or until firm to the touch. Cool for 5 minutes in the tin, then transfer to a wire rack.

5. When cool, decorate the cake, if you like. Split the cake through the centre and spread with a thick layer of cheese.

6. Spread the rest of the cheese on the top of the cake and scatter with chopped or halved walnuts.

Note: Quark, a slightly acidic German soft cheese, makes an excellent filling and topping for this carrot cake. Quark is generally available at large supermarkets.