Carrot Cake

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Recipe by Cook Vegetarian
Serves 10
Ready in 60 mins +

Ingredients

  • 2 free-range eggs, separated
  • 225g light muscovado sugar
  • 175g butter or margarine, melted
  • 150g wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp mixed spice
  • 25g chopped walnuts
  • 25g sultanas
  • 175g carrots, finely grated

    • For the topping

  • 200g Philadelphia
  • 50g icing sugar
  • finely grated zest of 1 lemon

Nutritional Information:

Calories: 374
Fat: 22.4gg

How To Cook

  1. Preheat the oven to 190C/375F/Gas 5. Grease and line the base of a 20cm springform cake tin.
  2. Cream together the egg yolks, sugar and melted butter or margarine. Stir in 2 tbsp warm water. Place the remaining cake ingredients in a bowl, make a well in the centre, add the egg mixture and beat thoroughly.
  3. Whisk the egg whites in a bowl until standing in soft peaks. Fold carefully into the cake mixture. Spoon the mixture into the prepared tin and bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Allow to cool slightly, then turn out and cool completely on a wire rack.
  4. Cream together the Philly and icing sugar until soft and creamy. Stir in most of the lemon zest and spread over the cake. Decorate with a little more grated lemon zest if required.
    5. www.philadelphia.co.uk
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Carrot Cake
  • Recipe by Cook Vegetarian
  • Serves 10
  • Ready in 60 mins +
    Ingredients
  • 2 free-range eggs, separated
  • 225g light muscovado sugar
  • 175g butter or margarine, melted
  • 150g wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp mixed spice
  • 25g chopped walnuts
  • 25g sultanas
  • 175g carrots, finely grated
  • [hd]For the topping[/hd]
  • 200g Philadelphia
  • 50g icing sugar
  • finely grated zest of 1 lemon
    How to Cook
  1. Preheat the oven to 190C/375F/Gas 5. Grease and line the base of a 20cm springform cake tin.
  2. Cream together the egg yolks, sugar and melted butter or margarine. Stir in 2 tbsp warm water. Place the remaining cake ingredients in a bowl, make a well in the centre, add the egg mixture and beat thoroughly.
  3. Whisk the egg whites in a bowl until standing in soft peaks. Fold carefully into the cake mixture. Spoon the mixture into the prepared tin and bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Allow to cool slightly, then turn out and cool completely on a wire rack.
  4. Cream together the Philly and icing sugar until soft and creamy. Stir in most of the lemon zest and spread over the cake. Decorate with a little more grated lemon zest if required.
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