Carrot Cake with Vanilla Buttercream

 

Isabel Mahoney

 

Preheat oven to 150C gas mark2.                                        

Grease 2 -23 cm (9inch) cake tins

350 grams         Grated carrots                           1-teaspoon        Bicarbonate of soda  

1-teaspoon         Ground nutmeg                        1-teaspoon        Salt.

2-teaspoon         Baking powder                          250 grams       Plain flour

350grms            Caster sugar

 

Mix the dry ingredients in mixer bowl. Turn off the mixer and add.

4                      large eggs                                 175 grams         Grated carrots

360ml             Vegetable oil                            115 grams        Walnuts chopped

150grams       Raisins

Mix at low speed, then beat for 2 minutes.

Fold the remaining carrots. Pour into pans and bake for about 1 hour or until the cake shrinks from the sides of pan and is firm to the touch. Turn out of pans when cool

 

VANILLA BUTTERCREAM

 

225 grams         unsalted butter softened

600 grams          Icing sugar

125 ml                  Milk

2   teaspoons      vanilla extract

 

Place butter in a large mixing bowl. Add 250grams of sugar and then the milk and vanilla. Mix on medium speed then beat until smooth and creamy. Gradually add the remaining sugar, beating well after each addition, until the icing is thick enough to be of good spreading consistency. You may not need to add all the sugar. Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.