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Yes, you have to sift some flour, but that shouldn't stress you greatly. This
is a great standard recipe to cut out and keep handy, perfect for tweaking with
other ingredients. If it's too hot in the house, keep the cake chilled in the
refrigerator after icing.
175g plain flour
2 tsp baking powder
1 tsp ground cinnamon
tsp each ground cloves and nutmeg
200g light soft brown sugar
150ml sunflower oil
2 large eggs
150-200g grated carrot (about three smallish ones)
75g chopped walnuts or pecans
For the icing
200g soft cream cheese, either full or low-fat
100g unsalted butter, softened
125g icing sugar
Finely grated zest of 1 lemon, plus 2 tsp juice
Preheat the oven to 180C (fan-assisted 160C)/350F/gas mark 4, and line two 20cm
round sponge tins with nonstick baking paper. Mix the flour, baking powder and
spices in a bowl. In a large mixing bowl, mix the soft brown sugar with the oil
and beat with the eggs until smooth. Stir in the carrots and walnuts, then fold
through the sifted dry ingredients.
Divide the cake mix between the tins and bake for about 25 minutes, until a
skewer comes out clean. Cool in the tin. Beat the cream cheese, butter, icing
sugar, zest and juice until smooth. Sandwich the layers with a third of this
and spread the rest over the top and sides.