Drool Face

I just wanted to share a really good carrot cake recipe courtesy of Paul and Jeanne Rankin. I made it at the weekend and it was Homer Simpson drool face-licious!

I would make one recommendation about the butter icing. Don't put it all in the middle, as we did, or you'll end up with 2 inches of it. Too much even for a butter icing-pig like me. Split it between the middle and the top. Mmmmmmmy!

Euurgghh would you believe that I now can't find the recipe online. Here's a Delia one which is v similar but I rejected it for being a loaf (personal prejudice only) and looking a bit dense.


Saturday Carrot Cake

Makes a 1 lb (450 g) loaf cake
Ingredients
3 oz (75 g) peeled and grated carrot (about 1 medium-sized carrot) 4 oz (110 g) plain wholewheat flour ½ level teaspoon bicarbonate of soda ½ level teaspoon ground cinnamon 3 fl oz (75 ml) groundnut oil 3 oz (75 g) soft brown sugar 1 large egg, lightly beaten 2 oz (50 g) chopped walnuts
For the topping:
2 oz (50 g) full-fat soft cream cheese 1 oz (25 g) unsalted butter (at room temperature) 1 oz (25 g) icing sugar, sieved 8 walnut pieces (optional)
Pre-heat the oven to gas mark 2, 300°F (150°C).
You will need a 1 lb (450 g) loaf tin 6 x 3¾ x 2¾ inches (15 x 9.5 x 7 cm). Brush it with some melted butter, then line the base with greaseproof paper, and brush that as well.