Carrot cake (extra lesson)

Ingredients

150g butter 

200g carrots 

150g caster sugar

200g plain flour 

10g / 2 tsp cinnamon

10g / 2 tsp baking powder 

2 large eggs 

100g sultanas 

Method

1. Preheat the oven to 200oC or gas mark 6.

2. Melt the 150g margarine/butter in saucepan- low heat no burning!.

3. Top and tail, and then peel and grate the carrots.

4. Combine the carrots, 150g sugar and melted margarine in the mixing bowl.

5. Sift in the 200g flour, 10g baking powder and 2 tsp cinnamon.

6. Beat the eggs in a jug, and then add to the mixture.

7. Stir in the 100 g sultanas.

8. Divide the mixture equally between 12 muffin cases, using two metal spoons.

9. Bake for 20 minutes.

Icing

100g butter softened

100g icing sugar

1 tub of cream cheese (approx. 170-200g)

Method

1.Beat the softened butter to a soft and even consistency. Add the icing sugar. Cream until you have a smooth, soft buttercream consistency.

2.Add the cream cheese and work it in – don’t beat it in, just slowly mix with a wooden spoon.

3.Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it’s runny, it will firm up again. 

4.Spread evenly over the thoroughly cooled cakes otherwise your icing will melt.