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Ingredients

3 oz (75 g) peeled and grated carrot (about 1 medium-sized carrot)

4 oz (110 g) plain wholewheat flour

level teaspoon bicarbonate of soda

level teaspoon ground cinnamon

3 fl oz (75 ml) groundnut oil

3 oz (75 g) soft brown sugar

1 large egg, lightly beaten

2 oz (50 g) chopped walnuts

For the topping:

2 oz (50 g) full-fat soft cream cheese

1 oz (25 g) unsalted butter (at room temperature)

1 oz (25 g) icing sugar, sieved

8 walnut pieces (optional)

Pre-heat the oven to gas mark 2, 300F (150C).

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You will need a 1 lb (450 g) loaf tin 6 x 3 x 2 inches (15 x 9.5 x 7 cm). Brush it with some melted butter, then line the base with greaseproof paper, and brush t hat as well.

Method Grate the carrot straight o give them a good airing owl too. Add all the rest is well and truly mixed, into a mixing bowl, then sift in the dry ingredients t and tip any grains left behind in the sieve into the b of the cake ingredients and stir well until everything then scrape the mixture into your prepared tin.

Bake the cake in the centre of the oven for 1 hour, or until well risen. When co oked it will come about two-thirds of the way up the tin and just begin to shrin k away from the sides of the tin.

After that remove it from the oven and leave the tin on a wire rack to cool for 5 minutes before turning the cake out and stripping off the paper. When it has cooled for 45 minutes or so, you can spread the topping on. To make the topping, combine the ingredients in a small bowl and beat until smooth. Spre ad it thickly on the top of the cake and decorate it, perhaps with additional wa lnut pieces.

Store in an airtight tin or container.

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