Spiced carrot cake squares
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Carrot cakes became really popular during wartime because of rationing - and because they taste so great, their popularity shows no sign of waning
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Cooking time: 1 hr 10 mins
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Makes: 15
Ingredients
For extra spice, try adding a cinnamon stick to the mix.
- 225g (8oz) self-raising flour
- 2tsp baking powder
- 1tsp ground mixed spice
- 150g (5oz) soft light brown sugar
- 100g (4oz) carrots, grated
- 75g (3oz) walnuts, chopped
- 2 ripe bananas, peeled and mashed
- 2 medium eggs
- 150ml (¼ pt) corn or sunflower oil
- 300g tub Philadelphia soft cheese
- 30ml (2tbsp) caster sugar
- Finely grated rind of 1 orange
- 15ml (1tbsp) fresh orange juice
- Shredded orange rind, to decorate
Method
- Preheat the oven to 180°C (350°F, gas mark 4). Lightly grease an 18x27cm (7x10½ in) tin and line with non-stick baking parchment.
- Sift together the flour, baking powder and mixed spice into a large bowl. Stir in the sugar, carrots, walnuts and banana. Add the eggs and oil, and beat until blended.
- Pour the mixture into the tin and bake for 40 mins until firm—a skewer inserted into the cake should come out clean. Turn out on to a cooling rack and remove the lining paper. Leave to cool completely.
- To make the icing place the cheese, sugar, orange rind and juice in a bowl and beat together until smooth. Spread over the cake and swirl with the back of a spoon. Decorate with orange rind and cut into squares.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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