ANYONE who had a carrot flavoured pancake last week can blame The Gazette.
A recipe printed in the Country Living section of last week’s edition did not include a key ingredient for the cake – bi carb soda.
Without the magic ingredient the cake would have still tasted good, but would have been less than the light-as-a-feather, melt-in-the-mouth experience that the Gazette’s own Jacqui Campbell produced. Jacqui gave us the right ingredient list, it’s a just a reporter without much experience in the kitchen, forgot to include the bi-carb.
So, just to make sure we have it right, here’s the correct recipe:
Jacqui’s Carrot Cake
Ingredients
3/4 cup vegetable oil
2 eggs
1 teapsooon bi carb soda
3/4 cup caster sugar
1 teaspoon vanilla essence
1 cup plain flour (sifted)
1 teaspoon mixed spice
A pinch of salt
2 cups of carrot finely grated
3/4 cup sultanas
1 cup walnuts unchopped
Method
1. Combine eggs, sugar, vegetable oil, vanilla essence and sifted dry ingredients in a bowl.
2. Beat well with a wooden spoon until mixture is smooth.
3. Stir in sultanas, grated carrot and walnuts, mix well.
4. Pour into a well-greased tin and bake in a moderate pre-heated oven 160 degrees for 40-45 minutes.
Lemon frosted icing
100g Philadelphia cream cheese and 30g of butter
Grated lemon rind from 1 lemon and 2 teaspoons of lemon juice
1 1/2 – 2 cups of sifted icing sugar (add more if icing is too runny)
Mix all ingredients together with an electric beater and spread on cake when cold
