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Receta Carrot Cake

Name: Carrot Cake
Ingredients: 250 gm wholemeal flour; 175 gm raw sugar (muscovado or possibly barbados); 175 gm soft brown sugar; 3 x size three Large eggs; 175 ml sunflower oil; 55 ml soured cream; 2 tsp pure vanilla essence; 1 tsp freshly grated nutmeg; 2 x level tsp. cinnamon; 1 tsp bicarbonate of soda; 1/2 tsp salt; 300 gm grated carrots; 75 gm desiccated coconut; 110 gm full fat soft cream cheese; 50 gm unsalted butter; 50 gm sifted icing sugar; 1 x juice of 1/2lemon

de Global Cookbook

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Ingredientes

250 gm wholemeal flour
175 gm raw sugar (muscovado or possibly barbados)
175 gm soft brown sugar
3 x size three Large eggs
175 ml sunflower oil
55 ml soured cream
2 tsp pure vanilla essence
1 tsp freshly grated nutmeg
2 x level tsp. cinnamon
1 tsp bicarbonate of soda
1/2 tsp salt
300 gm grated carrots
75 gm desiccated coconut
110 gm full fat soft cream cheese
50 gm unsalted butter
50 gm sifted icing sugar
1 x juice of 1/2lemon

Direcciones

Preheat oven to gas mark 2 300F150C.You will need one 20cm round cake tin (lined with greaseproof paper) and two mixing bowls.
In the first mixing bowl you place the Large eggs oil vanilla essence and soured cream then sieve the sugars into it as well (to avoid any lumps).
Into the other bowl you sift the flour nutmeg cinnamon soda and salt.
Now beat the wet ingredients and the sugars together then mix in the dry ingredients followed by the carrots and coconut.
Mix well to distribute everything proportionately then spoon into the cake tin and bake on the centre shelf for 1 1/2 to 2 hrs.
When the cake is cold mix the topping ingredients together and spread thickly all over the top.
To make an 20cm cake