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Scottish Recipes - Carrot Cake

Personally I always find this a rather strange recipe. You would think that this would in some way taste "vegetabely"(if indeed there is such a word)-it doesn't. Popular at small cafes where "home baking" is advertised, you will find a variety of alternative recipes. This is merely one of them. The ingredients below should make two reasonably sized cakes of approx one pound each.

12 ounces finely grated carrot
8 oz (2 cups) wholemeal flour
8 oz (2 cups) brown sugar
4 teaspoons baking powder
4 eggs
Half cup chopped walnuts
Zest of an orange
3 teaspoons cinnamon
1 teaspoon salt
Half a cup melted butter or oil

Ingredients for Icing:
3 oz cream cheese
Half pound icing sugar
One teaspoon vanilla essence (extract)
3 oz butter

Mix the all dry ingredients together. To this mixture add the walnuts and carrots, mixing well. Take the four eggs, beat them adding them along with the butter and oil to the mixture. Having mixed well, pour the mixture into two, one pound rectangular loaf tins. A nine inch round cake tin can also be used.
Bake for an hour in a pre-heated oven at 350F/180C/Gas Mark 4
Make the icing by beating the ingredients together and, once the cake has cooled, decorate the top and the side with the icing.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide