So, for a bit of fun, Zelda would like to invite Mae West for dinner.
She had a career which spanned seven decades, acting, singing, joking and writing. Her slightly bawdy double-entrendes are still repeated today, and she also famously said: I never worry about diets. The only carrots that interest me are the number you get in a diamond.
Hopefully, this indulgent recipe would please her, even though it contains carrots (not carats)!
CARROT CAKE (makes 2)
First make the sponge:
225g wholemeal self-raising flour
225g white plain flour
225g brown sugar
1tsp bicarbonate of soda
200ml sunflower oil
100ml sour cream
4 carrots, peeled and grated
Sift the flours, soda, cinnamon and nutmeg into a large bowl.
Add the brown sugar and oil. Mix well.
Whisk the eggs and the sour cream.
Add to the flour mixture and mix until smooth.
Add the carrot and combine all together.
Pour the mixture into two greased and lined loaf tins.
Bake at Gas 4/ 180°C/ 350°F for 45 minutes.
Meanwhile, make the frosting:
60g cream cheese
30g butter, softened
160g icing sugar
zest of 1 lemon
Mix the butter with the cream cheese and lemon zest.
Gradually beat in the icing sugar until smooth.
When the cake is cooked, allow to stand for a few minutes.
Then turn out onto a wire rack and allow to cool.
Cut top off if needed to make an even size.
Coat with the frosting.
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