All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Jan's Carrot Cake
Who doesn't love this classic cake? It's perfect just as it is with a cup of tea or coffee, but you could also try decorating it with candied violets to add a little visual 'oomph'
Recipe courtesy Rachel Allen
Show: Rachel Allen: Bake! Episode: Carrot Cake & Bread Making
Ingredients
2 eggs5 fluid ounces vegetable oil
7 ounces soft light brown sugar
11 ounces grated carrot (weight when grated)
3 1/2 ounces raisins
3 ounces pecans or walnuts, chopped, optional
6 1/2 ounces self-rising flour
Pinch of salt
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon mixed spice, (aka pudding spice, available online)
For the orange cream cheese icing
9 ounces cream cheese, chilled
4 tablespoons butter, softened
1 teaspoon vanilla extract
10 ounces icing sugar (confectioners'), sifted
Finely grated zest of 1 orange
Lemony Cream Cheese Frosting
For the frosting:
• 4 ounces Neufchâtel cheese (reduced-fat cream cheese), softened
• ¾ cup confectioners’ sugar
• ½ tsp. finely grated lemon zest
For the garnish:
• 2 Tbs. finely chopped walnuts
To make the frosting, use an electric mixer and beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cupcakes and sprinkle with walnuts
Instructions
Preheat the oven to 300 degrees F. Grease and line a 5 by 9-inch loaf pan with greaseproof or parchment paper, and set aside.In a large bowl, beat the eggs, and then add the 5 ounces oil, brown sugar, grated carrot, raisins, and chopped nuts, if using.
Sift in the flour, salt, baking soda, cinnamon, nutmeg, and mixed spices, and bring the mixture together using a wooden or large metal spoon.
Pour the mixture into the prepared loaf pan, smooth the surface, and bake in the oven for 1 to 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
Allow the cake to cool in the pan for about 5 minutes before removing. Cool the cake completely on a wire rack before serving.
To make the icing: In a bowl, beat the cream cheese and butter together, until combined. Add the vanilla extract, confectioners' sugar, and finely grated orange zest, and mix to combine. The icing should be smooth, and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut the cake into slices to serve.
Cook's Note:
This cake is also delicious sliced and buttered
MY NOTES