250g unsalted butter, softened
250g caster sugar
150g carrots
250g self-raising flour
100g ground almonds
1tsp baking powder
1tsp ground cinnamon
1tsp ground mixed spice
4 eggs, beaten
splash of milk
For the lemon buttercream icing:
150g unsalted butter, softened
300g icing sugar
finely grated rind of 1 lemon
splash of milk
100g walnuts - finely chopped
Method
- Line a 23cm round cake tin with non-stick baking parchment.
- Beat the butter until very soft, then add the sugar and keep beating until the mixture is really fluffy.
- Finely grate the carrots and blot with kitchen roll to mop up any excess moisture.
- Add them to the butter mixture with all the remaining cake ingredients and beat thoroughly.
- Add a splash of milk if the mixture is too stiff. Spoon into the lined tin and level the surface.
- Bake at gas mark 4/180ºC/350ºF for 1 hour and 15 minutes, covering the top of the cake with a piece of kitchen foil after 30 minutes to stop it getting too brown. Set aside to cool.
- To make the icing, beat the butter until fluffy, then beat in the icing sugar. Mix in the grated lemon rind.
- Add a splash of milk to soften the consistency slightly. Swirl the icing on top of the cake once it has cooled and sprinkle with walnuts, if you like.
No comments:
Post a Comment