Carrot Cake
Photo: Silar, CC BY-SA 3.0
This carrot cake gets its moisture from a pound of nothing fancy: grated carrot, brown sugar and melted butter stirred into a simple batter. Melting the fat with the sugar means there is no creaming step, so it comes together in one pan and one bowl. Cinnamon and a spoonful of lemon juice keep the sweetness in check. The cream cheese frosting, lightly sharp and made with vanilla, goes on only once the cake is cold.
Instructions
Heat the oven to 180°C (355°F). Grease a cake tin and line the bottom with greaseproof paper.
Melt the 150 g of margarine or butter together with the brown sugar in a pan. Take it off the heat and let it cool a little.
In a large bowl, combine the flour, cinnamon and baking powder. Add the grated carrot and lemon juice, then pour in the melted butter and sugar and mix until no dry flour remains.
Beat the egg lightly and stir it into the batter. Add the raisins and nuts if you are using them, and mix until evenly distributed.
Scrape the batter into the prepared tin and bake for about 50 minutes. Leave the cake to cool completely.
For the frosting, beat together the icing sugar, cream cheese, the 25 g of margarine or butter and the vanilla essence until smooth. Spread it over the cooled cake.
Make it personal.
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