Carrot Cake

Carrot cake is something I've wanted to try making for a long time, and when I saw this recipe from the Pioneer Woman, I had to give it a go. She includes a lot of pretty pictures of the process, but I ran into a bit of trouble as it's all in "american" - cups, sticks of butter, all-purpose flour. However - T gave me some measuring cups for Christmas, and I had google to back me up so I was good to go.


I've even "translated" it for my UK readers. Because, trust me - this recipe is worth making...

For the cake:
400g white caster sugar
225g vegetable oil
4 eggs
255g plain flour
½ teaspoons salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
4 medium sized carrots, grated

Mix the sugar, oil and eggs together. When the mixture is smooth add
the flour, salt, baking powder and cinnamon. Mix well and then add the
carrot.

Heat the oven to 175 degrees centigrade. Grease and line a baking
tray. Pour the mixture in and bake for about 25 minutes.

Let it cool for about ten minutes, then run a knife round the edge of
the tin. Tip the cake out on to a wire rack. Ice when cooled.

For the topping:
100g butter (softened)
200g cream cheese
400g icing sugar
2 teaspoons vanilla essence
100g pecans

Blend all the ingredients together and spread on top of the cake.


Cut into squares and enjoy!

Side note: whilst making this, I was chatting online to a school friend. When you add the carrot the batter goes pink rather than orange and I wanted to show her via my laptop webcam. I very nearly poured cake mixture all over the keyboard of the laptop. Please, please don't be like me. Keep the computer at a safe distance from the cake mix, ok?