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Carrot Cake Recipe: Cheesecake-Style

This is a great one for you rabbit Furs out there. I don't know why, but I haven't met a Fur that doesn't like cheesecake. Personally, I love carrot cake, but I imagine the lagomorphs out there would absolutely adore this stuff.

It's not too difficult to make, and credits go to Geoff Blackman for providing the recipe. Further credits go to him for putting up with living in the same house of me for three of his four years at UMIST's E3 department.

This makes a medium sized cake. If you like cakes with a bit of depth to them, you might want to try doubling the ingredients and making a good, tall carrot cake. The choice, as they say, is yours.

Ingredients

Cake

Butter Cream

Method

Cake

  1. Cream together the eggs and sugar. This takes about 15 seconds in a food processor, but could be done by hand with a whisk.
  2. Add the oil to the egg mixture and beat further. In a food processor, you can add this whilst the machine is running.
  3. Beat thoroughly unit thick and smooth, then add the lemon juice. The mixing process takes approximately one minute in a food processor.
  4. Sift the dry ingredients into the mixture, and mix well. This can also be done in the food processor, where it should only take a few seconds.
  5. If you've been using the food processor so far, now's the time to stop and put things into a bowl.
  6. Add the grated carrots and chopped nuts and mix thoroughly.
  7. Divide between two well greased 8 inch cake tins and cook on gas mark 4 for 25-30 minutes, until firm.
  8. Remove from the tins and leave to cool.

Butter Cream

  1. Mix all the Butter Cream ingredients together.
  2. Spread half the ingredients between the two cake halves to stick the full cake together.
  3. Spread the rest of the mixture on top of the cake.
  4. Eat!

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