Monday, 1 February 2010

Carrot Cake Cream Cheese

This classic favourite is always popular with childrens and adults alike it is served for afternoon tea.

  • 125 gm selt-raising flour
  • pinch of salt
  • 1 tsp ground cinnamon
  • 125 gm soft brown sugar
  • 2 eggs
  • 100 ml sunflower oil
  • 125 gm carrot, peeled and grated finely
  • 25 gm desiccated coconut
  • 25 gm walnus, chopped

  1. Line paper cup into muffin tray 12 cups.
  2. Sieve flour, salt and ground cinnamon into a large bowl and stir in the brown sugar.Add the eggs and oil to the dry ingredients and mixwell.
  3. Stir in the grated carrot and desiccated coconut and chopped walnuts.
  4. Pour the mixture into the muffin cups and bake in preheat oven at 180C/350F about 20-25 minutes or until just firm to the touch. Leave to cool.
  • 50 gm butter softened
  • 50 gm cream chesse2
  • 225 gm icing sugar
  • 1 tsp lemon juice
  1. In a bowl, beat butter, cream chesse, icing and lemon juice until the mixture is fluffy and creamy.
  2. Use the piping tip no 2D, to piping a rose on top of the cake.

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