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Carrot Cake - By Stella, Heathers Auntie
2 large eggs
200g Self-raising flour
200g of Demerara sugar
200g of grated carrot
100g of chopped walnuts
100g raisins (optional)
5 fl.oz of vegetable oil (not olive oil)
2 tsp baking powder
1 tsp mixed spice
½ tsp salt
Topping:
1 tub of mascarpone cheese (250gms)
1 lemon
2-3 oz of icing sugar
In a large bowl mix the oil and sugar, and add in the beaten eggs, mixed spice and salt; then add the grated carrot, raisins. Sift the flour and baking powder together and then carefully fold this into the carrot mixture; then fold in the chopped walnuts. Pour mixture into an 8inch greased and lined baking tin. Bake for approx 1 hour at 160 degrees (fan) or 180 degrees (non fan).
I find the cake tastes better if left for a day.
Topping: Mix the juice of 1 lemon and mascarpone cheese together; gently fold in the sifted icing sugar. If you mix too vigorously the mixture will go runny, add more or less icing sugar according to taste. Enjoy!
