Carrot Cake topped with toasted pumpkin seeds.

-11th April 2014-                    

Carrots with cake & cheese spread!                                         

                   Soundtrack: Chas N Dave

                                                        http://youtu.be/i1fOZjiDaw4



210g Light Muscovado Sugar
210g Self Raising Flour                  
1 Tsp Baking powder
1 Tsp Ground Cinnamon
1 Tsp Mixed Spice
Pinch of Salt
100g Raisins
240g Grated Carrot
Zest of 1 Orange
3 Eggs
145ml Oil
You can also add desicated coconut, chopped walnuts or dried fruit.

Frosting 
Philadelphia/soft cheese
2 Tbsp Caster Sugar

Topping
Toasted Pumpkin Seeds 

Weigh the dry ingredients

& Sieve

peel

& Grate the Carrots.

& zest the Orange.

Weigh the fruit.

Mix all together

Not forgetting the sugar.

Crack the eggs

Measure the oil

& mix together.

Combine everything.

& Bake in an oven pre-heated to Gas 4. 180 degrees for approx 35 minutes.

Check with a skewer, if it comes out dry the cake is done.

Stir up the frosting ingredients.

Spead all over & top with toasted pumpkin seeds.

♥ Carrot Cake Done ♥