150g grated carrots
125g SR flour
25 g cocoa
150g Demerara sugar
2 eggs
150g Soften butter
100g melted chocolate with Almond and Nougat
2 tablespoon chopped walnuts
Juice and rind of ½ an orange
½ teaspoon mixed spice
For Carrot cream:
100g carrot puree
250 g cream cheese
2 tablespoon icing
1 teaspoon orange juice
For decorations:
Whipped cream
Glace' carrot strips
Compote of fruit and nuts
Carrot Christmas trees
Grease and line two 18 cm tins.
Sieved flour, cocoa and mixed spice together.
Cream sugar and butter together. Add in the eggs. Add in flour with cocoa and spice.
Stir in melted chocolate, walnuts orange juice and rind.
Transfer the cake mixture into the 2 prepared tins. Bake in the centre of the oven Gas mark 4/ 180C/350F for 25 to 30 minutes. Leave to cool.
For the carrot cream:
Puree 100g of carrot in a liquidiser.
Soften cream cheese with orange juice and icing sugar. Add in carrot puree.
Sandwich the cake together with the carrot cream.
Decorate the top of the cake with whipped cream and glace' carrots and fruit and nuts.
To glace' the carrots, place a few slices of carrots in sugar solution. Simmer for 5 minutes. Leave to cool.Cut the carrots into thin strips and use to decorate cake.
Decorate the side with carrot Christmas trees.
This is my entry for the Christmas Carrot competition