Carrot Cake

Serves 6

The origin of the carrot cake dates back all the way to medieval England. Sugar was rare so carrots were used in cakes instead. The British love of this family favourite, carrot cake, was revived due to rationing during world war two. Because carrot cakes are so tasty they have remained a popular dessert ever since.

Prefect as a birthday cake, for a family celebration, or just for a quiet, lazy afternoon with a cup of tea.

Ingredients

For the Frosting

• 100g icing sugar
• 50g cream cheese or creamy cottage cheese
• 25g butter
• Few drops vanilla essence

For the Cake

• 226g flour
• 226g grated carrot
• 150g butter
• 75g raisins
• 250g brown sugar
• 2 tsp cinnamon
• 1 tbsp lemon juice
• 1 ½  tsp baking powder
• 1 egg

Method

For the Frosting

1. Mix all ingredients together

For the Cake

1. Preheat oven to 180C or gas mark 4. Line a 23cm cake tin with greaseproof paper.
2. Melt the Butter and Sugar together, then mix in all the dry ingredients and lemon juice.
3. Beat the egg and then add it to the mix.
4. Stir until everything is well combined.
5. Cook for about 50 minutes.
6. When cake has cooled, add cream cheese icing.