Carrot Cake
Cuisine Britannique Sans porc
Instructions
- 1
For the Carotte cake, preheat the oven to 160C/325F/Gas 3
- 2
Grease and line a 26cm/10in springform cake tin.
- 3
Mélanger all of the ingredients for the Carotte cake, except the carrots and walnuts, together in a bowl until well combined
- 4
Remuer in the carrots and walnuts.
- 5
Spoon the mixture into the cake tin and Cuire au four for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean
- 6
Retirer the cake from the oven and set aside to cool for 10 minutes, then carefully Retirer the cake from the tin and set aside to cool completely on a cooling rack.
- 7
Meanwhile, for the icing, Battre the Crème Fromage, caster Sucre and Beurre together in a bowl until fluffy
- 8
Étaler the icing over the top of the cake with a palette knife.
