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carrot cake

This is in my “Sorry, not Sorry” category of recipes. I am sorry because it’s so quick and good and easy that you’ll want to make it all the time. But I’m not sorry because it’s SO good! We made this today at our team meeting and it was demolished pretty quickly!

Ingredients
Cake
220g carrots, grated
50g walnut pieces
50g dates
175g light soft brown sugar
2 large eggs
1 tsp vanilla extract
175ml sunflower oil
2 tbsp cold milk
150g plain flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1 tsp mixed ground spice

Icing
200g full fat Philadelphia soft cheese
200g icing sugar
Zest of 1 lemon
Juice of ½ lemon
3/4 tsp vanilla extract
25g walnuts

Method
1. In the Classic Batter Bowl , put the grated carrots, chopped walnuts, chopped dates, brown sugar, beaten eggs, vanilla extract, sunflower oil, cold milk and mix well.

2. Then sift into the bowl the flour, baking powder, bicarbonate of soda and ground spice and mix well

3. With your Kitchen Spritzer, spritz the Everyday Rockcrok well.

4. Pour in the mixture and based on a 1000w microwave cook on High for 10 minutes (14 mins in an 800W microwave). The top should be springy and the sides coming away from the edge a bit. Put the Rockcrok on the Cooling Rack for 10 minutes.

5. To make the icing all you have to do is in the Small Batter Bowl, beat the Philadelphia into the icing sugar. Zest the lemon, then juice half the lemon and then add the vanilla extract. This mixture will be runny but it is gorgeous. Pour some of the icing mixture over the top of the cake and Serve with a jug of extra sauce on the side. Decorate with a few walnut pieces.

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