Carrot Cake Recipe

Thank you to Kathy Brosnan of Applecroft Bed and Breakfast in Killarney for this wonderful Carrot Cake recipe. Kathy tells us that it is the best carrot cake that you will ever taste, light and moist and says it goes down a treat with her guests and family members!

Preheat the oven 170*C
Oil and line the base and sides of two 2lb loaf tins with baking parchment.

Ingredients:

300g light brown sugar.
3 free range eggs
300mls sunflower oil
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 salt
1/4 tsp vanilla extract
300g grated carrot
100g chopped walnuts

Cream Cheese Frosting
300g Icing Sugar
50g unsalted butter
125g cream cheese

Method:

1. Put the sugar, eggs and oil in a bowl and whisk until well incorporated.
2. Slowly add the flour, bicarbonate of soda baking powder, cinnamon, ginger, salt and vanilla.
3. Stir in the grated carrot and walnuts.
4. Pour the mixture into two 2lb loaf tins.
5. Bake for 20-25min or until golden brown.
6. Leave the cakes in the tin for a while, then turn out on a wire rack.
7. Make cream cheese frosting by beating 300g icing sugar sifted with 50g unsalted butter.
8. Add 125g cream cheese all in one go and beat until it is completely incorporated.
9. Turn the mixer up and beat for at least 5min, until light and fluffy.
10. When your cakes are completely cold, spread the top with your frosting.

Tip: you can also put your cake mixture into 3x 20cm round cake tins or individual cup cakes.

Posted: 23 Sep 2014 by Claire Regan | with 3 comments

Tags: B&B Recipes