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Receta Carrot Cake

Name: Carrot Cake
Ingredients: Makes 1 cake; 3 x Large eggs; 115 gm Caster sugar; 55 gm Butter, softened; 70 ml Light vegetable oil; 115 gm Wholemeal flour; 115 gm Plain flour; 1 tsp Baking soda; 2 tsp Mixed spice; 1/2 tsp Cinnamon; 200 gm Carrots, grated; 115 gm Sultanas; 55 gm Desiccated coconut; 55 gm Pecan nuts, finely minced; 1 dsp pineapple, crushed; 1 x Orange, rind of; 55 gm Butter, softened; 1 x 225 gram ful fat soft cheese or possibly marscapone; 85 gm Icing sugar, sifted Few drops of vanilla essence; 55 gm Pecan nuts, up to 85; 1/2 x Orange, rind of

de Global Cookbook

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Ingredientes

Makes 1 cake
3 x Large eggs
115 gm Caster sugar
55 gm Butter, softened
70 ml Light vegetable oil
115 gm Wholemeal flour
115 gm Plain flour
1 tsp Baking soda
2 tsp Mixed spice
1/2 tsp Cinnamon
200 gm Carrots, grated
115 gm Sultanas
55 gm Desiccated coconut
55 gm Pecan nuts, finely minced
1 dsp pineapple, crushed
1 x Orange, rind of
55 gm Butter, softened
1 x 225 gram ful fat soft cheese or possibly marscapone
85 gm Icing sugar, sifted Few drops of vanilla essence
55 gm Pecan nuts, up to 85
1/2 x Orange, rind of

Direcciones

Preheat oven to 180C/350F/gas 4. Whisk the Large eggs and caster sugar together in a bowl till light and fluffy. Mix in the butter and oil and mix together lightly.
In a separate bowl mix together the flours, baking soda, spice, carrots, sultanas, coconut, pecans, pineapple and orange rind. Add in the egg mix and mix well then transfer to a lined 900g loaf tin.
Bake in the oven for 1 to 11/4 hrs, till well risen and hard to the touch.
To make the icing, blend the butter and cream cheese together till smooth. Add in the icing sugar, vanilla and nuts and mix well. Spread the icing on top of the cake and decorate with whole pecan nuts and orange rind.