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Carrot cake |
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| Make the cake mixture and bake | |
175g muscovada cane-sugar 2 large eggs 120ml sunflower oil |
In a large bowl, whisk the sugar, eggs and oil with an electric hand whisk for 2 or 3 minutes. |
200g wholemeal self raising flour 1 tsp bicarbonate of soda 3 rounded teaspoons of mixed spice |
Sieve the flour, bicarb and mixed spice into the bowl adding any bits left in the sieve. Mix well with a metal spoon. |
Grated zest of 1 orange 200g grated carrots 175g sultanas |
Fold the orange zest, grated carrots and sultanas into the mixture. Bake in a greased and base lined tin for 35 to 40 minutes |
| Make the mascaponi icing | |
125g mascaponi soft cheese 40g caster sugar Zest and juice of 1 lime |
Mix the mascaponi, sugar lime zest in a small bowl until light and fluffy, then cover and refrigerate for an hour or more. |
| Make the syrup glaze (optional) | |
Juice of 1 small orange Juice of half a lemon juice 40g muscovada cane sugar |
Stir well to mix |
| Glaze and ice the cake Take the cake from the oven and stab the top all-over with a skewer, then pour the syrup glaze over the hot cake. When the cake has cooled a little, remove from the tin and allow to completely cool before icing with the topping mixture. | |