This recipe has always been very well received over the years as I have taken it from one place to another. I usually don't hand over my master recipes with out a fight but to be fare I can not take the credit for this as it is easily available in the Avoca Handweavers cook book. One of many that are my go to recipes for any occasion.
For those of you who don't know, Avoca Handweavers restaurant is a gem that can be found nestled in the Wicklow Mountains. Very similar in style to Ballymaloe's food its the best kind of comfort food around. I would always set out early when heading from Wexford to Dublin just so I would have time to drop in to grab a coffee and scone for my road trip.
Carrot Cake
400g/14oz caster sugar
4 eggs
400ml/14floz sunflower oil
400g/14oz self-raising flour
1 teaspoon mixed spice
1 teaspoon salt
400g/14oz carrots, grated
1 teaspoon vanilla extract
Icing
175g/6oz butter, softened
Juice from ½ a lemon
350g/12oz icing sugar, sifted
2 tsp vanilla extract
Method
-Whisk eggs, sugar and oil in an electric mixer using a balloon whisk until thick and pale
-Turn down the speed to low and mix in the flour, mixed spice and salt.
-Fold in the carrot and vanilla extract.
-Pour the mixture into two 2lb loaf tins greased and lined with parchment paper.
-Bake at 170oC/325oF/gas mark 3 for 1 hour or until a skewer inserted in the centre comes out clean.
Cool in the tin for 15 minutes then turn out on a wire rack to cool completely.
-To make the icing, beat the cream cheese, butter, lemon juice and vanilla until combined, then add in the icing sugar and mix until light and flurry.
