The Mount Street Deli’s Carrot Cake
Made at The Mount Street Deli | Serves 8
For the cake
300g carrot, grated
240g caster sugar
260g plain flour
4 level tsp baking powder
¼ tsp salt
4 medium-sized free range eggs
60g raisins, chopped
60g walnuts, chopped
240ml corn oil
1 tsp ground cinnamon
1 tsp ground allspice
For the icing
1 tub (200g) Philadelphia (or unbranded cream cheese)
50g icing sugar
½ tsp vanilla essence
For the icing, put the cream cheese into a mixing bowl. Sieve the icing sugar on top, add the vanilla essence and mix well until smooth.
For the cake, beat the eggs with the oil and sieve the dry ingredients into the mixture in a large mixing bowl. Add raisins, grated carrot and walnuts and mix well.
Preheat the oven to 160ºC / gas mark 3.
Grease and line a deep-sided bread tin with silicone paper. Pour in the cake mixture and bake for 40 minutes or until a knife comes out cleanly from the middle of the cake.
Remove from the oven and leave to cool on a cooling tray. When cool, remove the cake from the tin and put onto a plate. Spread the icing on top and serve.