Sunday, August 3, 2008

Fruity Nutty Carrot Cake

10 ounces of flour
2 teaspoon baking powder
2 teaspoon baking soda
2/3 teaspoon salt
2 teaspoon cinnamon

1 1/3 cup sugar
1 cup light olive oil
4 eggs

1/2 cup golden raisins, soaked in 3 tablespoons of sherry
1 cup chopped pecans
1 cup shredded coconut, sweetened
3 cups shredded carrots

Preheat the oven to 325 degrees.
Grease and flour a 10 inch flat tube pan, see picture.

Combine the flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, using a wooden spoon, mix the sugar and the oil.
Stir in the eggs, one at a time.
Stir in the dry ingredients.
Stir in the raisins and sherry.
Stir in the pecans and coconut.
Lastly, add the carrots.
Spoon into the pan, and bake for 65 minutes.
Let cool for about 10 minutes, then loosen the ring, and carefully turn the cake out onto a proper sized cake plate.

If you like, you can serve this with a cream cheese frosting on the side.
Let people who are eating the cake cut a piece and then they can spread on the icing like jam on a piece of bread.

Brandy Cream Cheese Icing

8 ounces cream cheese, full fat
3 tablespoons softened butter
12 ounces icing sugar
1 + tablespoon brandy

Put into a not too big bowl, and beat with a hand mixer until smooth.
If you want it thicker, add more icing sugar

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