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Anne's Carrot Cake - this makes a nice moist cake
8 ounces self-raising flour
12 ounces caster sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda      
1 teaspoon salt
1 teaspoon ground cinnamon

1 pound finely grated carrot
8 fluid ounces cooking oil
4 eggs

Icing       
3 ounces cream cheese
2 ounces butter or margarine
4 ounces sifted icing sugar
1 teaspoon vanilla essence
This icing comes up very runny!  You may wish to use less cream cheese.



1) Grease and lightly flour a 13x9 inch tin or two 9 inch round tins which are at least 2 inches deep (it rises really well).  Line if you wish.

2) Mix together the first six ingredients.  Add the remaining three and beat together until smooth.

3) Put into tins and bake at  325F, 160c for 50-60 minutes or 40 for two smaller tins.  Cook until firm to the touch and allow to cool thoroughly in the tins.

4) Beat together the icing ingredients until smooth and spread over the cake. 

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