Sunday, 26 February 2012
I Like it When My House Smells of Cake at the Weekend
For the cake you need:
3-4 large, sweet carrots (the quality of carrots is crucial here - they can really spoil the cake if they aren't sweet enough)
2 large cups of flour (250 millilitres)
1 large cup of sugar
1 large cup of oil
2 teaspoons of baking powder
1 heaped teaspoon of cinnamon
Peel and finely grate the carrots. Mix flour, sugar and baking powder and cinnamon in a large bowl, add the eggs and oil, stir in grated carrots. Mix all the ingredients well, until the mixture is smooth. Line a baking tray with baking paper (I usually use a 24 cm, round tray). Preheat the oven initially to 100C, then gradually increase the heat to 170C. The cake needs about an hour in the oven, however it is a good to check with a stick if it is ready (put a kebab stick into the middle of the cake and check if it comes out dry (nearly dry, as the cake is quite wet) - if it comes out covered with unbaked cake mixture it needs more time in the oven). If you don't want to use the icing wait until the cake cools down and sprinkle some icing sugar on top.
For the icing you need:
100g of creamy cheese (Philadelphia type)
400 g of icing sugar
50 g of butter
Blend the cheese and butter with a mixer, gradually add icing sugar (add a spoonful or two, keep on mixing, when the mixture is smooth, add more sugar, and so on).