cake

Carrot cake

This is a slightly heavier, richer carrot cake, best eaten when it's just cooled out of the oven

Cake
8oz butter, cut into pieces
8oz dark brown muscovado sugar
8oz wholewheat flour and 2 teaspoons baking powder, or 8oz self raising flour
8oz sultanas
4 eggs
12oz carrots grated
1/2 tsp salt
1 tsp grated nutmeg
3 tsp mixed spice
2 orange rinds
4 tbsp chopped walnuts

Topping
3oz curd cheese or cream cheese
Lemon juice and 1 tbsp icing sugar to taste
1oz unsalted butter

Blitz all the ingredients except the carrots, walnuts and sultanas in a processor, then fold in the carrots, walnuts and sultanas. Pour into a deep 9" to 10" cake tin lined with greaseproof paper. Bake at 160deg for and hour and 30mins.

Serve warm/hot with cream, ice-cream (vanilla or cinnamon) or custard, or cold covered with the topping

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