lifeofannii

Detta recept är ett av mina absoluta favoriter. Denna kaka är en standard när jag åker hem till min syster i S-torp. Den är god både med och utan icing, godast med så klart. Perfekt till är också en mugg thé.
Receptet finns i Rachel Allen's kokbok Bake, en bok jag fick i julklapp av min syster för två år sedan när vi varit och julshoppat ett par dagar i London. Den boken är nog en av mina absoluta favoriter.

Tyvärr så har jag inte möjligheten att ladda upp en bild på min egen morotskaka för jag har ingen kamerasladd, denna bild är tagen härifrån.


Carrot Cake

This elegantly simple cake doesn't need to try too hard to be absolutely delicious. It's light, heavenly with ice cream, and the hazelnuts give it an incredible texture - delicate and nutty at the same time.

Serves 12

2 eggs
140ml (5fl oz) vegetable oil
200g (7oz) soft light brown sugar
300g (11oz) grated carrot (weight when grated)
100g (31/2oz) raisins
75g (3oz) pecans or walnuts, chopped (optional)
180g (61/2oz) self raising flour
Pinch of salt
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice

For the orange cream cheese icing:
250g (9oz) cream cheese (straight from the fridge)
50g (2oz) butter, softened
1 tsp vanilla extract
275g (10oz) icing sugar, sifted
Finely grated zest of 1 orange

You will need a 13 x 23cm (5 x 9in) loaf tin

1. Preheat the oven to 150°C (300°F), Gas mark 2. Oil and line the loaf tin with greaseproof paper.
2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
3. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.
4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-11/4 hours or until a skewer inserted into the middle comes out clean.
5. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
6. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.