Post by Trevor on Jan 10, 2012 15:20:56 GMT
The Recipe
Posted by Jan (Suffolk) on 10/1/2012, 17:11:10, in reply to "Carrot Cake"
Ingredients: -
FOR THE CAKE
6 oz corn oil
6 oz caster sugar
3 eggs
1 tsp vanilla extract
8 oz carrots
4 oz walnuts
6 oz plain flour (I used Doves)
1 tsp Bicarb
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
"MY" METHOD
Preheat oven to Gas 4 (which I think is about 180 deg?)
I grated the carrots and chopped the walnuts first.
Next, I put everything else in the mixer and mixed until well blended and then added the carrots and walnuts at the end and just mixed them enough so that they were evenly mixed (NB it is quite a sloppy mixture).
Divide into sponge tins and cook for approx. 30 mins, or until risen and springs back when lightly pushed.
FOR THE TOPPING
3 oz cream
2 oz butter
1/4 tsp vanilla extract
4 oz icing sugar
3 oz mascarpone
Mix altogether and use about a quarter to a third for the filling and spread the rest over the top and sides of the cake - decorate with whole walnuts if desired.
Posted by Jan (Suffolk) on 10/1/2012, 17:11:10, in reply to "Carrot Cake"
Ingredients: -
FOR THE CAKE
6 oz corn oil
6 oz caster sugar
3 eggs
1 tsp vanilla extract
8 oz carrots
4 oz walnuts
6 oz plain flour (I used Doves)
1 tsp Bicarb
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
"MY" METHOD
Preheat oven to Gas 4 (which I think is about 180 deg?)
I grated the carrots and chopped the walnuts first.
Next, I put everything else in the mixer and mixed until well blended and then added the carrots and walnuts at the end and just mixed them enough so that they were evenly mixed (NB it is quite a sloppy mixture).
Divide into sponge tins and cook for approx. 30 mins, or until risen and springs back when lightly pushed.
FOR THE TOPPING
3 oz cream
2 oz butter
1/4 tsp vanilla extract
4 oz icing sugar
3 oz mascarpone
Mix altogether and use about a quarter to a third for the filling and spread the rest over the top and sides of the cake - decorate with whole walnuts if desired.