Carrot Cake (Passion Cake)

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Carrot cake

I made this cake for Ashley's birthday. It really is the easiest carrot cake recipe. I cut-out the recipe from the Family Circle magazine in 1983. It never fails to please and it's so moist. It will keep for two weeks without the frosting if wrapped in cling film and stored in a tin.

INGREDIENTS 

  1. 6floz (175ml) corn oil
  2. 6oz (150g) caster sugar
  3. 3 eggs
  4. 1tsp vanilla essence
  5. 8oz (200g) carrots
  6. 4oz (100g) walnut pieces
  7. 6oz (150g) plain flour
  8. 1tsp bicarbonate of soda
  9. 1tsp baking powder
  10. 1tsp cinnamon
  11. 1tsp salt
FROSTING
  1. 3oz (75g) full-fat cream cheese. Light cream cheese is too watery!
  2. 2oz (50g) butter
  3. 1/2tsp vanilla essence
  4. 4oz (100g) icing sugar
  5. 12 walnut halves
METHOD
  1. Preheat oven to 350 F, 180 C, Gas 4. Grease and line a deep 8 1/2in (22cm) round cake tin.
  2. Place corn oil, sugar, eggs and vanilla in a bowl; beat well.
  3. Grate carrot add to corn oil mixture with walnuts, flour, bicarbonate of soda, baking powder, cinnamon and salt. Mix well.
  4. Pour mixture into prepared tin. Bake in centre of oven for 1 hour 15 min. to 1 hour 20 min. until cake is firm to the touch. Leave to cool in tin for 5 min. Turn out, remove paper and leave to cool completely on a wire rack.
  5. Make frosting: place cream cheese, butter and vanilla in a bowl. Sift icing sugar in; beat until smooth. Spread over top and sides of cake. Decorate with walnuts.
 
Besides making carrot cake I have been sewing. I am really pleased with the Russian doll tree decorations I designed and made. They are inspired by the Babushka dolls I bought. If I get time I will put the pattern on the blog. 

 

Russian dolls tree decorations

Now that's a yummy looking

Now that's a yummy looking cake!
I'm going to have to use your recipe, my son and hubby love carrot cake!
Thanks for sharing the recipe.