Our carrot cake was so popular at the toy library today, that you asked for the recipe. Here is Annabel Karmel's recipe, reproduced from the Pre-school Alliance magazine Oct 2011.
Ingredients:
300g peeled carrots (about 3 large carrots)
200g caster sugar
200g plain flour
1/4 teaspoon salt
2 tsp baking powder
1/4 tsp bicarbonate of soda
2 tsp mixed spice
85g raisins
100ml sunflower oil, plus a little for greasing
3 eggs (medium)
1 tsp vanilla extract
Mascarpone icing:
250g mascarpone or cream cheese
50g softened butter
100g icing sugar
a few drops vanilla extract
Decoration:
ready to roll fondant icing
orange and green food colouring
Method:
Preheat oven to 180C/350F/Gas mark 4/ Fan 160C. Grease a 20 cm diameter round cake tin and line the base with baking parchment.
Put the grated carrot in a bowl. Add the sugar, flour, salt, baking powder, bicarbonate of soda and mixed spice. Then add the raisins and mix everything together. Whisk the oil, eggs and vanilla together in a jug then pour into the carrot mixture and stir. Pour into the prepared cake tin and bake for 40 minutes, until risen and firm to the touch - a skewer inserted into the centre of the cake should come out clean. Leave the cake to cool completely in the tin before removing it.
To make the icing, mix together the softened butter and mascarpone in a large bowl using a wooden spoon or spatula. Add the icing sugar and vanilla and stir until smooth. When the cake is cool, spread the icing over the top using a spatula.
If you like you can decorate with carrots made from fondant icing tinted with food colouring.
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