Carrot CakeQuantities for one 20cm × 30cm baking tin."Cups" are US measuring cups (8 fl.oz.) | |
Sieve together: | |
3 cups/12oz/350g | self-raising flour |
2tsp | bicarbonate of soda (baking soda) |
1/2 level tsp | salt |
3 tsp | ground cinnamon |
2 cups/1lb/450g | castor sugar |
Add to this: | |
3 cups/6oz/175g | grated carrot |
1/2 pineapple, chopped in a food processor | |
3 eggs, beaten | |
Bake for 35–40 minutes at 180°C/gas mark 4 and allow to cool. | |
For the frosting, beat together: | |
8oz/230g | softened butter |
8oz/230g | quark |
1 1/2 tsp | vanilla essence |
Beat in enough icing sugar to give a soft consistency and spread over the cake. |