20 Albany Street Carrot Cake

At last, I hear you say, the carrot cake recipe. Not a traditional Scottish recipe,20 Albany Street carrot cake but the most acclaimed cake by visitors, simple to make and at least the carrots are Scottish!
Do not be afraid to play around with the spices and nuts you use if you like, I usually like to add extra ground ginger or you could try some chopped stem ginger if you want.This is a very moist cake and is good to eat with or without the topping.

275g (10oz) self-raising flour
2 level tsp baking powder
2 level tsp cinnamon
2 level tsp ground ginger
350g (12oz) caster sugar
75g ( 3oz) walnuts ( or any other unsalted nuts you like)
275g (10oz) grated carrots
300ml (1/2 pint) sunflower oil
4 large eggs

For the topping;- (optional)
300g Soft cheese
A few chopped nuts

1) Grease a 30 X 23 cm roasting tin or round cake tin if your prefer, then line the base with baking paper.
2) Mix 275g self-raising flour, 2 tsp baking powder, 3 tsp cinnamon, 2 tsp ginger and 350g caster sugar in a bowl.
3) Add 75g chopped nuts & 275g carrots and mix in well.
4) Stir in 300ml oil until well blended.
5) Whisk up 4 eggs and gradually fold into the mixture.
6) Turn the mixture into the prepared tin and level the top.
7) Bake in a pre- heated oven, 180℃/Fan 160℃/ Gas 4 for 50 to 60 minutes until the cake springs back when pressed in the centre. Leave to cool in the tin for a few minutes.
8) Leave to go cold then remove the baking paper & cut into pieces of whatever size you require.
9) Store in an airtight container or freeze until required.
10) When ready to serve, spread with cream cheese and sprinkle with nuts (optional)

By ADOmedia Last updated: 5 October 2010, 15:59

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