American Carrot Cake
Ingredients
- 2 cups Self Raising Flour
- 1 ½ cups Caster Sugar
- 2 teasp Bicarbonate of Soda
- 1 teasp salt
- 2 cups (approx ½ lb) Grated Carrot
- 1 cup (approx 420 gm tin - remove juice) Crushed Pineapple
- 2 teasp Cinnamon
- ¾ cup Corn or sunflower Oil
- 4 Eggs
- 1 cup Chopped Nuts (optional)
- 1 oz Butter or Margarine
- 6 oz cream cheese (like Philadelphia)
- ½ - 1 oz almond essence (or other to your taste)
- 8 oz Icing Sugar (sifted)
Accompaniment
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Description
A lovely rich carrot cake with sweet cream cheese icing. In my book this is a classic which never fails to impress.
Method
-
1
The Cake
Mix all ingredients of cake together well and bake in moderate oven 180 degrees centigrade (gasmark 4 or 350 degrees F) in a large lined tin for approxomately 1 hour. Leave to cool in the tin.
The Icing
Beat cheese and butter together until well blended, gradually mixing in the essence and icing sugar. Cover top and sides with icing and chill until required for eating.
Chef's Tips
1. Cake can be frozen but do it without the icing.
2. Sizes above are English measurements. They are different from American measurements.
Hi olly12 - no I don't think so but I am not sure - it should not make any difference - does anyone else know the answer to this. I would just follow the recipe as specified, I would be interested to know how you get on.
so sorry meant to say american recipes are they not diffrent measures thank you.
would love to try this,but are us recipes diffrent measures can you let me know thank you,
?
thanks
Hi, no problem leaving out the almond esence. It is not a key ingredient so it will not make that much difference. I checked out your profile. Wow you look to be an excellent cook. Go for it!
would you be able to leave the almond essence out due to me having a nut allergy?
would you be able to leave the almond essence out due to me having a nut allergy?
This looks Yummy - please can you make it for the next time I come round!