Carrot Cake

We have been few times in England and Scotland, we like the quiet atmosphere, the nature, the small towns but specially the tearooms with their delicious cakes and teas. Every time we go I buy new baking stuff, like baking dishes or ingredients that are difficult and expensive to find in The Netherlands. One of our favorite cakes is the carrot cake, so in one of our holidays I bought a book where this recipe was in, oh! it is absolutely the best carrot cake I have ever eat. This time I have use almost all ingredients organic, fantastic!

What you need is: self-rising flour, light browns muscovado sugar, baking powder, ground cinnamon, grated nutmeg, ground mixed spice, ground ginger, orange grated zest, eggs, sunflower oil, walnuts and grated carrots.

Then for the filling and topping you need: full-fat cream cheese, unsalted butter, icing sugar, orange grated zest and orange juice.

Preparation is really easy, sift flour, baking powder and all spices, then mix slowly the sugar, orange zest and nuts, after that the beaten eggs, sunflower oil and carrots. Once is good mix divided into two baking tins and bake in a 170 degrees preheated oven for about 30 minutes.

For the topping just beat all the ingredients together until you is nice smooth and creamy, it could be that you need to put in the refrigerator to cool a little beat.

Perfect with a cup of tea!