2 cups of flour
2 tsp baking powder
1 1/2 tsp bread (baking) soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
2 cups grated carrot
4 eggs
1 1/2 cups of sunflower (vegetable) oil
1 small can of crushed pineapple
1 cup of roughly chopped walnuts
1 tsp of vanilla essence
Sift all the dry ingredients into a large bowl. Whisk the sugar, eggs and carrot together in a separate bowl and add to the dry ingredients. Finally, add the oil, pineapple, walnuts and vanilla essence and beat everything together, pour your mixture into a lined cake tin with a removable base and bake for about an hour at 170 C, 350 F.
If the cake looks like it’s getting a little too brown on top, cover it with tinfoil, and after about half an hour turn the heat down to 150 C, 300 F.
When the hour is up, test it with a wooden skewer. If it comes out clean the cake is done. You can also gently pat the top – if it’s firm your carrot cake is ready to come out of the oven.
Leave it to cool before removing from the tin and icing.
For the icing:
Juice of half a lemon
1 cup of cream cheese
1 cup of Icing sugar (10X, confectioners)
Mix ingredients together, spread the icing generously over the top of your cake, and decorate with some whole walnuts. Voila – or sin é, as we say in West Kerry.
~from www.blog.discoverireland.com
No comments:
Post a Comment