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Name: Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 125 g Finely grated carrot; (4oz); 125 g Unsalted butter; (4oz); 2 ts Ground cinnamon; 150 g Self raising flour; (5oz); 50 ml Milk; (2 floz); 1 ts Ground ginger; ; (2oz); 50 g Chopped hazelnuts; (2oz); 50 g Dried apricots; roughly; 2 md Sized eggs; 150 g Light muscavado sugar; (5oz)

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INGREDIENTS

125 g Finely grated carrot; (4oz)
125 g Unsalted butter; (4oz)
2 ts Ground cinnamon
150 g Self raising flour; (5oz)
50 ml Milk; (2 floz)
1 ts Ground ginger
; (2oz)
50 g Chopped hazelnuts; (2oz)
50 g Dried apricots; roughly
2 md Sized eggs
150 g Light muscavado sugar; (5oz)

INSTRUCTIONS

MMMMM----------------FOR THE CREAM CHEESE FILLING--------------------- 200 g Soft cream cheese; (7oz) 75 g Icing sugar; (3oz) Grated zest of 1 lemonMMMMM-----------------------FOR DECORATION---------------------------- 250 ml Vegetable oil; ( 1/4 pint) 1 Carrot; peeled into thin ; strips with a ; potato peeler 30 g Toasted hazelnuts; roughly -chopped ; (1oz) 1 Lemon; cut into thin ; strips (julienne) , ; zest of 125 g Sugar; (4oz) 125 g Caster sugar; (4oz) Preheat the oven to 190 C, 375 F, Gas Mark 5. Have ready two 18cm (7 inch) non-stick sandwich tins. Cream the butter and muscavado sugar in a bowl until light in colour. Gradually add the eggs, beating well after each addition. Fold in the flour and spices. Stir in the fruit, nuts, carrot and milk. Divide the mixture between the cake tins. Bake on the middle oven shelf in the preheated oven for 30 minutes. Turn onto a wire rack to cool. To make the filling; cream the cheese and sugar in a bowl by hand, taking care not overmix. Add the lemon. Heat the oil in a saucepan to 175 C and fry the carrot strips until crispy, drain on absorbent kitchen paper and sprinkle with caster sugar. Place the julienned lemon zest into a pan of water and bring to the boil. Strain the lemon and refresh under cold water. Repeat this process, then return the lemon to the pan and cover with 75ml (3fl oz) of water and add 3oz sugar and cook on a low heat for 5 minutes until the zest is soft, remove from the sticky syrup and roll in caster sugar. Sandwich the sponges together with half of the cheese mix. Spread the remaining half on top and sprinkle the crispy carrot, sugared zest and toasted nuts over the cake. NOTES : A moist yet light cake, spiced with cinnamon, topped with a lemon frosting.

NOTES

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Carrot Cake

125 g Finely grated carrot; (4oz)
125 g Unsalted butter; (4oz)
2 ts Ground cinnamon
150 g Self raising flour; (5oz)
50 ml Milk; (2 floz)
1 ts Ground ginger
 ; (2oz)
50 g Chopped hazelnuts; (2oz)
50 g Dried apricots; roughly
2 md Sized eggs
150 g Light muscavado sugar; (5oz)

MMMMM----------------FOR THE CREAM CHEESE FILLING---------------------    200 g  Soft cream cheese; (7oz)     75 g  Icing sugar; (3oz)           Grated zest of 1 lemonMMMMM-----------------------FOR DECORATION----------------------------    250 ml Vegetable oil; ( 1/4 pint)      1    Carrot; peeled into thin           ; strips with a           ; potato peeler     30 g  Toasted hazelnuts; roughly           -chopped           ; (1oz)      1    Lemon; cut into thin           ; strips (julienne) ,           ; zest of    125 g  Sugar; (4oz)    125 g  Caster sugar; (4oz)   Preheat the oven to 190 C, 375 F, Gas Mark 5. Have ready two 18cm (7  inch) non-stick sandwich tins.    Cream the butter and muscavado sugar in a bowl until light in colour.    Gradually add the eggs, beating well after each addition.    Fold in the flour and spices.    Stir in the fruit, nuts, carrot and milk. Divide the mixture between  the cake tins.    Bake on the middle oven shelf in the preheated oven for 30 minutes.  Turn onto a wire rack to cool.    To make the filling; cream the cheese and sugar in a bowl by hand,  taking care not overmix. Add the lemon.    Heat the oil in a saucepan to 175 C and fry the carrot strips until  crispy, drain on absorbent kitchen paper and sprinkle with caster  sugar.    Place the julienned lemon zest into a pan of water and bring to the  boil. Strain the lemon and refresh under cold water. Repeat this  process, then return the lemon to the pan and cover with 75ml (3fl  oz) of water and add 3oz sugar and cook on a low heat for 5 minutes  until the zest is soft, remove from the sticky syrup and roll in  caster sugar.    Sandwich the sponges together with half of the cheese mix. Spread the  remaining half on top and sprinkle the crispy carrot, sugared zest and  toasted nuts over the cake.        NOTES : A moist yet light cake, spiced with cinnamon, topped with a  lemon frosting.

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 10 servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 3.4mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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