Old Gems - Age Concern Canterbury Recipe Book

Carrot Cake (based on Jo Seagar’s Carrot Cake) Ingredients 2 cups self-raising flour 1 cup brown sugar 1 tsp baking soda ¾ cup coconut ¼ cup chopped walnuts 2 tsp mixed spice ½ cup sultanas 2 cups grated carrots (2-3 small carrots) 3 eggs 1 cup oil 2 tsp vanilla essence 1x225g can crushed pineapple, including the liquid Method 1. Preheat the oven to 180°C. Line the base and sides of a 22-23 cm cake tin with baking paper.

2. Place all the ingredients in a large bowl and mix until well. Pour into the prepared cake tin and bake for 55-60 minutes. The centre should spring back when pressed.

3. Cool on a wire rack. Ice with cream cheese icing and decorate with mixed dried fruit.

Cream Cheese Icing 125g cream cheese (should be at room temperature and it’s best to use traditional cream cheese) 50g butter (also at room temperature) 2 ½ - 3 cups icing sugar ½ tsp vanilla essence Method Beat ingredients together until smooth, light and fluffy. Ice cake with the icing and decorate.

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