175 g Plain flour; sifted
2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground nutmeg
200 g Light soft brown sugar
150 ml Sunflower oil
2 lg Eggs
150 g Carrot; grated, up to 200 g,
-(about 3 sm)
75 g Walnuts or pecans; chopped
MMMMM---------------------------ICING--------------------------------
200 g Cream cheese; soft
100 g Unsalted butter; softened
125 g Icing sugar
1 Lemon; finely grated zest
-of, plus:
2 ts Lemon juice
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.
Preheat the oven to 180°C (fan-assisted 160°C)/350°F/gas mark 4,
and line two 20 cm 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.
