Recipes Online: Carrot pie with cream cheese frosting

Carrot pie with cream cheese frosting

Carrot pie with cream cheese frosting

100g wholemeal plain flour;
100g plain flour;
1 tsp ground mixed spice;
1 tsp bicarbonate of soda;
225g carrots;
zest of one medium orange;
150g dark soft brown sugar;
150g melted butter;
3 large eggs;
120g sultanas;
50g desiccated coconut;
60g chopped walnuts.

For the icing:
300g tub of full fat cream cheese (low fat if you wish);
about 7 -8 tbsp of icing sugar (more or less to your taste);
zest of 1/4 medium orange;
juice of 1/2 lemon.


Prepare the ingredients; grate the carrot and orange zest, chopped the walnut and weigh the other ingredients. Mix both flours with bicarb.
In a large bowl add melted butter and eggs, quick whisk then add flour and mix till combined then add in the rest of the ingredient.
Pour into a 18cm square tin or 20cm round tin. Bake for about 50 minutes at 170deg C or till skewer comes out clean. Leave to cool.
To make the icing, add all ingredients together and beat till smooth. Spread it on the cake. Ready to eat.

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