“Spiced Carrot and Nut Cake”
“Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”
8 oz. Plain flour
2 tsp. Baking powder
2 tsps. Mixed spice
12 oz. Granulated brown sugar
Pinch of salt
8 fl. Oz. Vegetable oil
4 eggs, beaten
12 oz. Carrots, peeled and grated
4 oz. Chopped almonds
4 oz. Butter
8 oz. Cream cheese
4 tbsps. Icing sugar
1 tsp. Vanilla essence
Grease three 8 ” cake pans and place a circle of greaseproof paper in the bottom of each.
Lightly grease the paper and dredge the inside of the pans with flour. Tap out the excess.
Sift the flour, baking powder and spice into a bowl. Add the sugar and a pinch of salt and make a well in the centre. Pour the oil and eggs into the well and add the carrots and almonds. Stir the mixture until all the ingredients are well mixed.
Divide the mixture between the pans and smooth the tops. Place the pans in a preheated 375 degrees Fahrenheit oven for about 40 minutes. Change the position of the pans after about 20 minutes. When the cakes are done, the centre will spring back when lightly touched. Allow to cool in the pans for a few minutes then transfer to a wire rack to cool.
Beat the butter and cream cheese together to soften. Gradually beat in the icing sugar and add the vanilla. Beat until light and fluffy.
Sandwich the layers together with the cream cheese filling. The top may be sprinkled with icing sugar, if desired.