Sunday, 25 September 2011

Traditional Scottish Carrot Cake

225g wholemeal flour
225g brown sugar
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
Half a cup melted butter or oil
4 eggs
Half cup chopped walnuts
400g finely grated carrot
Zest of an orange

Ingredients for Icing:
225g icing sugar
85g cream cheese (under half a cup)
One teaspoon vanilla essence (extract)
85g butter (Three quarters of a cup)

Mix the dry ingredients together and then add the walnuts and carrots, mixing well. Beat the eggs and them and the butter (or oil) and mix well. Pour the mixture into two, one pound rectangular loaf tins or one, two pound loaf tin. A nine inch round cake tin can also be used.
Bake for an hour in a pre-heated oven at 180C
Make the icing by beating the ingredients together and, once the cake has cooled, decorate the top and the side with the icing.

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