Carrot Cake

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.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• Cake mixture

• 2  eggs
• 5  ounces caster sugar
• 4  fluid ounces  oil
• 1  teaspoon cinnamon
• 5  ounces self raising flour or 5  ounces  ground almonds
• 1  teaspoon baking powder
• 1  teaspoon bicarbonate of soda
• 4  ounces  chopped walnuts
• 8  ounces  grated carrots

• Topping

• 2  ounces margarine
• 4  ounces Philadelphia Cream Cheese
• 8  ounces icing sugar
• 3  drops vanilla essence

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.