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. | |