carrot cake done in english measurements and incredients?

Answer 1

buy asdas own its lovely

Answer 2

carrot cake recipe

8 oz plain flour
8 oz light brown sugar
pinch of salt
1 teaspoon baking powder
2 teaspoons of ground cinnamon
6 fluid ounces/ 175ml of sunflour oil
2 eggs beaten
1 teaspoon of vannilla essance
1 lb grated carrots - grated
4 oz walnuts - chopped - optional

Beat it all together and put in an 8 inch tin bake for 1 hour 15 mins at 180oc

topping
8 oz cream cheese
8 oz icing sugar
1 tablespoon lemon juice
beat together and place on cold cake - take care not to over beat or the topping will go slightly runny - if it does don`t worry it still tastes great.

caitlin xx

Answer 3

Try the following
Carrot cake

115g/4oz plain flour
115g/4oz unsalted butter, plus extra for greasing
115g/4oz caster sugar
2 free-range eggs
100g/3½oz carrot, peeled and grated

Method
1. To make the sponge place the flour, butter, sugar and eggs in a food processor and blend to a thick batter.
2. Carefully remove the blade from the food processor then mix in the grated carrot.
3. Grease a pudding bowl or heatproof dish with butter and spoon in the sponge mix.
Cover with cling film and microvave on full power for eight minutes, or until cooked through.
5. To serve, place the sponge on a plate

or Low-fat Moist Carrot Cake

6 oz (175 g) dark brown soft sugar, sifted
2 large eggs at room temperature
4 fl oz (120 ml) sunflower oil
7 oz (200 g) wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
grated zest 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
6 oz (175 g) sultanas

For the topping:
9 oz (250 g) Quark (skimmed-milk soft cheese)
¾ oz (20 g) caster sugar
2 teaspoons vanilla extract
1 rounded teaspoon ground cinnamon, plus a little extra for dusting

For the syrup glaze:
juice ½ small orange
1 dessertspoon lemon juice
1½ oz (40 g) dark brown soft sugar
Pre-heat the oven to gas mark 3, 325°F (170°C).

Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.

While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.

Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.

or Carrot cake

250g/9oz unsalted butter
375g/13oz caster sugar
rind of 2 oranges, grated
4 eggs
450g/1lb carrots, grated
150g/5oz almonds or pecans, chopped
1 tbsp vanilla essence
juice of 1 orange
250g/9oz plain flour
2 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp salt

For the icing:
225g/8oz full fat soft cheese, at room temperature
65g/2½oz unsalted butter, at room temperature
400g/14oz icing sugar, sifted
1 tsp vanilla essence

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 23cm/9in spring-form cake tin.
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.
5. Fold in the grated carrot and chopped nuts.
6. Add the vanilla essence and orange juice.
7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.
8. Pour the mixture into the prepared spring-form tin and bake in the preheated oven for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean.
9. To make the icing, cream the cheese and the butter together until smooth.
10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious.
11. Spread the icing generously over the top of the cake

Answer 4

try
http://www.joyofbaking.com/CarrotCake.html

Answer 5

Er, what is the question?

Answer 6

http://www.joyofbaking.com/CarrotCake.html

http://www.sainsburys.co.uk/food/recipe/detail.htm?recipeid=1399&prevUrl=%2fFood%2fRecipe%2fsearch.htm%3fcategory%3drecipe%26searchtype%3dsingle%26query%3dcarrot%2bcake%26m.recipename%3dcarrot%2bcake%26WT.mc_id%3dpai06017_se_76

http://www.bbc.co.uk/food/recipes/database/carrotcake_7464.shtml

theres loads, just google it :)