Carrot Cake

Name: Carrot Cake
Yield: Serves 10
Cuisine: Americas
Ingredients: 175 g (6 oz) light brown muscovado sugar; juice of ½ lime; 175 ml (6 fl oz) sunflower or groundnut oil, plus extra for greasing; ½ tsp grated nutmeg; ¼ tsp ground allspice; grated zest of 1 large orange; 175 g (6 oz) self-raising flour; 140 g (5 oz) grated carrots (about 3 carrots); 1 tsp bicarbonate of soda; 1 tsp ground cinnamon; 50 g (1¾ oz) chopped pecans; 200 g (7 oz) icing sugar, sifted; 3 large free range eggs, lightly beaten; 125 g (4½ oz) raisins; chopped pecans, to decorate; 100 g (3½ oz) cream cheese

Preparation info

Serves
10

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

With the very sweet topping merged with the carrots and ginger, this is a great recipe for a very moist carrot cake.

Ingredients

175 ml (6 fl oz) sunflower or groundnut oil, plus extra for greasing
175 g (

Americas
Dessert
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Oil and line the base and sides of an 18 cm (7