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Carrot Cake

Ingredients

 For the cake
100gm wholemeal bread
100 gm walnuts, roughly chopped, plus extra to decorate
100 gm dry fruit, chopped
1 carrot, grated
1/2 apple, grated
175 gm wholemeal self-raising flour
1/4 tsp mixed spice
3/4 tsp ground cinamon
1/4 tsp bicarbonate of soda
150 gms brown sugar
2 eggs, beaten
125ml  oil

 
For the icing
200g cream cheese
2 tblsp brown sugar
juice of 1 orange


This could possibly be the best carrot cake in the world !!


Method

For the cake
  1. Preheat the oven to 190C/370F/Gas 5.
  2. Lightly grease a 26cm/10in round cake tin
  3. Put the bread, walnuts and fruit into a food processor and blitz until crumbly
  4. Whisk the sugar, eggs and olive oil together in a large bowl using an electric hand whisk for 3-4 minutes until the mixture is smooth.
  5. Stir in the flour, mixed spice, cinamon, bicarbonate of soda and the blitzed mixture .
  6. Fold the grated carrot and apple into the mixture.
  7. Spoon the mixture into the cake tin . Bake on the centre shelf of the oven for 35-40 minutes.

It should be nicely risen and feel firm and springy to the touch when lightly pressed in the centre; if not, cook for a little longer before testing again.

When ready, cool for five minutes before removing the cake from the tin and cooling completely on a wire rack.

For the icing
  1. Place all the icing ingredients in a bowl and beat together until light and fluffy.
  2. Cover the bowl with cling film and transfer to the fridge for 1-2 hours, until you are ready to ice the cake.
  3. When the cake is completely cold, spread the icing over the top of the cake.