Carrot Cake

Name: Carrot Cake
Yield: Serves 8
Cuisine: British
Ingredients: 4 tbsp vegetable oil (Careen uses corn oil); 225 g caster sugar; 3 medium free-range eggs; 50 g butter, softened; 100 g cream cheese; 1½ tsp ground cinnamon; ½ tsp salt; 50 g sultanas; 50 g chopped walnuts; 175 g plain flour; 1½ tsp bicarbonate of soda; 1½ tsp baking powder; 225 g finely grated carrots; 225 g icing sugar, sifted; 1 tsp vanilla extract

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This recipe is from Careen MacLenndn of Kirkibost, Great Bernera. She cooks and bakes for the Great Bernera Museum Café and many of the recipes she develops are based on her Bernera family’s own traditional ones. This one goes down very well with the Museum Café visitors.

Ingredients

4 tbsp vegetable oil (Careen uses corn oil)
225 g caster sugar

Method

For the cake, beat the oil and sugar together, then add the eggs one at a time.

Add the carrots, flour and other ingredients, and once well combined, tip into a buttered, base-lined 20cm round cake tin. Bake at 180C/350F/Gas 4 for about 1 hour. W