Monday, 11 October 2010

Carrot Cake Squares
Carrot cake, a real treat for tea time or served with some whipped cream for dessert. I know you will like this particular version of this popular cake. It's light and tasty and you feel you are eating something a bit healthier. Who am I to argue with that.


250g unsalted butter
1tsp salt
375g caster sugar
1tsp mixed spice
grated rind of 2 oranges
450g carrots, finely grated
2tsp bicarbonate of soda
125g plain flour
125g self raising wholemeal flour
Juice of 1 orange
150g chopped almonds
1tbsp vanilla extract
2tbsp sultanas (optional)

For the icing

225g cream cheese
65g unsalted butter
400g icing sugar
1tsp vanilla extract


Pre-heat the oven to 180C/350F/gas 4
Grease a 10" square cake tin
Beat the butter, sugar and orange rind until they are light and fluffy.
Slowly add the eggs, beating well between each addition
Fold in the carrot and nuts
Add the vanilla and orange juice
Sift the flours, soda, spice and salt together, then fold into the mixture
Pour the mixture into the tin and bake for 45-60 minutes

To make the icing

Cream the cheese and butter together until smooth
Add the icing sugar and vanilla and beat until smooth
Spread over the top of the cooled cake and cut into squares.
Decoration suggestions

Marzipan carrots
Chopped Almonds
Desiccated Coconut
Pecans or Walnuts

Store in an airtight container

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