Carrot cake
For a mouth-watering dessert try this fabulous carrot and walnut flavoured cake. Cut them up into little bars and they will make a perfect pudding for a picnic.
- Preparation: 15 mins
- Cooking: 35 mins
- Serves: 12
What you need:
- 2 Large British Lion Quality eggs
- 175g/6oz light soft brown sugar
- 100ml/4floz sunflower oil
- 225g/8oz plain flour
- 10ml/2tsp bicarbonate of soda
- 10ml/2tsp ground mixed spice
- 5ml/1tsp baking powder
- 225g/8oz carrots, peeled and grated
- 100g/4oz walnuts, chopped
- rind and juice 1 orange
To decorate:
- 1 (250g) tub quark or low fat cream cheese
- 30ml/2tbsp icing sugar
- 15ml/1tbsp clear honey
- 1 orange
- 25g/1oz caster sugar
What you do:
- Preheat the oven to 170C/325F/Gas 3. Lightly oil a 17x26x3.5cm (6 1/2 x 10 1/2 x 1 3/8 inch) rectangular cake tin then base line with baking parchment.
- In a large bowl whisk the eggs, sugar and oil together with an electric whisk until pale thick and fluffy. Fold in the remaining ingredients and pour into the prepared tin. Bake for 35-40 minutes until risen and firm to the touch. Cool in the tin.
- Meanwhile, use a potato peeler to thinly pare the rind from the orange, then cut this into matchstick strips, toss in caster sugar and leave to dry on greaseproof paper. Make the icing, beat the cheese, icing sugar and honey together with 1tbsp of the orange juice then chill until required.
- When the cake is cold, remove from the tin and spread over the icing. Scatter the crystallised orange over the edges of the cake and cut into 12 bars. Keep chilled until required.
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British Lion eggs
Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
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