Carrot Cake

Be the first to review
READY IN: 1hr 10mins
Recipe by Chris Wilson UK

A recipe by Ailsa Forbes, printed in the Friends of Insch Hospital and Community Cook Book 3rd Edition. Works well with almond flour, making it gluten free.

Ingredients Nutrition

Directions

  1. For the cake:.
  2. Line an 8in square baking tin. Beat eggs, oil, sugar and cinnamon.
  3. Sift flour, baking powder and bicarbonate of soda into a separate bowl, and add to egg mixture. Add nuts and carrots.
  4. Bake at 350 deg F for 30-40 mins, until a skewer comes out clean. Cool completely before icing.
  5. For the topping:.
  6. Cream the cheese and margarine. Mix in icing sugar and vanilla essence. Spread on cake.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a