Carrot Cake

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

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

Europe
United Kingdom
Scotland
Baking
Cake
Vegetarian

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