Wed, 29 July 2020
We've the perfect mid morning treat for you today- Queen of the Kitchen Catherine Leyden's famous carrot cake.
Catherine's Easy Peasy Carrot Cake
Ingredients
• 4 cups Odlums Self Raising Flour
• Pinch of Salt
• 2 teaspoons Odlums Bread Soda
• 2 cups Sunflower Oil
• 2 cups Sugar
• 4 Eggs
• 3 large Carrots, grated
• 1 tin Crushed Pineapple, drained
• 80g packet Shamrock Chopped Walnuts
• 1 cup Shamrock Sultanas
Topping
• 1 x 225g block Cream Cheese
• 375g/12oz Icing Sugar
Method
1. 1 teaspoon Goodall's Vanilla Essence
2. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a large casserole dish or roasting tin 30cm x 23cm/12" x 9" approx.
3. Sieve flour, salt and bread soda into a large mixing bowl. In a separate bowl beat the oil, sugar and eggs.
4. Add the liquid ingredients to the dry mixture and mix well. Add the carrots, pineapple, walnuts and sultanas and stir. Transfer to prepared dish and bake for about 45 minutes until risen and firm to the touch.
5. Remove from oven and leave to rest in dish for 5 minutes, then turn onto a wire tray to cool.
6. Meanwhile make the topping by beating all the ingredients together. When cake is cold spread topping over the top and sprinkle with chopped walnuts.
