Cake # 2

On with the cake baking challenge...with loads of support from my family.
This week's cake is a Carrot Cake, sprinkled with pumpkin seeds and dried cranberries.
No Teacher Only Day today, so a bit short of little helpers in the kitchen. Sure they'll be close by when it's time to cut the cake. Not to worry, I battled through on my own and here is the finished result...
Tune in again next week to see Cake # 3.
Happy Friday everyone.

RECIPE - CARROT CAKE.



4 cups grated raw carrot
2 1/4 cups brown sugar (packed)
1 1/2 cups vegetable oil
3 eggs, beaten
2t vanilla extract
2 1/4 cups flour
5t cinnamon
2t baking soda
1t salt
1 cup chopped walnuts

Mix together carrots, sugar, oil, eggs and vanilla. Add all dry ingredients, mix gently until just mixed. Stir in nuts. Pour batter into greased and lined cake tin and bake at 180 degrees celcius or until skewer comes out of cake clean. Cool cake completely and ice with cream cheese icing - I used the recipe from the good old Edmunds Cook Book. This recipe makes one large or two small cakes.
I also sprinkled the iced cake pumpkin seeds and chopped dried cranberries.

Cream Cheese Icing

2T butter, softened
1/4 cup cream cheese
1 cup icing sugar
1/2 t grated lemon rind

Beat butter and cream cheese together until creamy. Mix in icing sugar and lemon rind, beating well to combine.