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American Spicy Carrot Cake

American Spicy Carrot Cake


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Description:

I adapted this recipe from one in Mary Berry's Cake Book. I reduced the oil and sugar and increased the carrot. It is a bit healthier than the original.

Reference:

Adapted from Mary Berry's recipe

Prep:

20 min prep then bake 1 hour

Servings:

Submitted by:

Nicola
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Ingredients

275g Self Raising Flour, 300g sugar, 2tsp baking powder, 75g of chopped nuts, 3tsp cinnamon, 2tsp ginger, 200ml of sunflower oil, 300g grated carrot, 4eggs, 1tsp vanilla essence.
Icing (if you can keep your family's hands off it long enough to ice)
400g of low fat soft cheese, 4tsp clear honey, 2tsp lemon juice.

Directions

1.
Mix dry together, add wet ingredients and mix well. Bake in a baking/roasting tray (like might be used to roast in) at 180c/350F/Gas 4 for 50-60 minutes until cake risen and golden brown and firm to touch.
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2.
Icing - wait until cool. I never get to this as the cake is usually mostly eaten before it cools)
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3.
Mix icing ingredients together and cover top of cake. Decorate with some nuts.
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