Becky's Pages
Food Recipes

Becky's food pages

Becky's Food Page 22 Carrot Cake.

February 20th 2008

Cider Crumble Cake

Carrot Cake.


  • 125g (4oz) margarine
  • 175g (6oz) caster sugar
  • 2 eggs
  • 90g (3oz) self raising flour
  • 60g (2oz) plain flour
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon bicarbonate of soda
  • 175g (6oz) grated carrots

For the topping

  • 60g (2oz) cream cheese
  • 1/2 teaspoon lemon juice
  • 60 - 90g (2 - 3oz) icing sugar


  • Cream the margarine and sugar together until light and fluffy in texture.
  • Beat the eggs and carrots into the mixture.
  • Sieve all the dry ingredients for the cake together and stir into the wet mixture.
  • Pour the mixture into a lined 2 lb loaf tin.
  • Bake the cake in a preheated oven at gas mark 4 (180 C, 360 F) for approx 45060 minutes. (Until the cake is risen, firm and golden).
  • Make the topping by mixing all the ingredients together to give a smooth coating thickness..
  • When the cake has gone cold spread the the frosting over the top.

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