Dessert for 13

Carrot Cake

Name: Carrot Cake
Total time: 70 min
Yield: 13 servings
Cuisine: British and Irish
Ingredients: vegetable oil for the tins; 200 g butter softened; 200 g light muscovado sugar; 4 eggs; 150 g self-raising flour; 50 g rye or spelt flour (optional); 1/2 tsp bicarbonate of soda; 1 tsp ground cinnamon; 1/4 tsp mixed spice; 250 g carrots trimmed and coarsely grated; 75 g raisins or sultanas; 75 g light muscovado sugar; 100 g pecans; 150 g butter softened; 150 g icing sugar; 340 g full-fat soft cheese; 1/2 lemon zested

Spiced carrot cake layers bake with raisins and pecans, then receive a soft cheese frosting.

$1.19per serving $

70 minstart to table

13servings

British and Irish Vegetarian Budget Desserts

Ingredients

vegetable oil for the tins
200 g butter softened
200 g light muscovado sugar
4 eggs
150 g self-raising flour
50 g rye or spelt flour (optional)
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp mixed spice
250 g carrots trimmed and coarsely grated
75 g raisins or sultanas
75 g light muscovado sugar
100 g pecans
150 g butter softened
150 g icing sugar
340 g full-fat soft cheese
1/2 lemon zested

Steps

Heat the oven to 350 F and grease two 8-inch cake pans with oil.
Beat the butter and 200 grams muscovado sugar, then mix in the eggs.
Stir in both flours, baking soda, cinnamon, mixed spice, carrots, raisins, and pecans.
Divide the batter between the pans and bake for 25 to 30 minutes, until firm and cooked through.
Cool the cakes in the pans for 10 minutes, then cool them completely on a rack.
Beat the remaining butter, icing sugar, soft cheese, and lemon zest, then spread it between and over the cakes.

Main ingredient on sale this week? See what to make with eggs on sale.