Issue 033

January 2008

Ingredients

220gm Plainflour

1 tea spoon Dried Ginger

1 tea spoon Mixed spice

1 ½ tea spoons Baking powder

60gm Chopped pecan or walnuts

60gm Sultanas

120gm Soft brown sugar

200gm Grated carrot (organic is best)

150gm Ground nut oil

2 large Eggs

For the topping

120gm Philadelphia or soft crème cheese

40gm Icing sugar

½ Fresh Lemon squeezed

1 Fresh lime

Method 

Pre heat your oven to 180°c (or gas mark 5), take a large mixing bowl, sieve in the four, spices and baking powder, add in the sugar, nuts,.sultanas and carrot.  

Mix this all together, add in the eggs and oil and mix it until it has all come together, now divide this into 12 paper cases and bake in your pre heated oven for 8-10 minutes. After this time remove from the oven and set to cool on a wire rack. 

In a small bowl beat the Philadelphia with icing sugar and a squeeze of lemon, when the cakes are cool spoon on a little topping onto the centre of the cakes and spread around, now zest on a little bit of lime and enjoy!