Page 30 - Oundle Life Feb 2021

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ACLAND STREET CARROT CAKE
Moist and sumptuous, this super Carrot Cake two 12-hole muffin tins. Place the first four recipe is from Richard Maggs, the AGA Doctor. ingredients in a large bowl and then add the
INGREDIENTS
For the sponge:
3 large eggs
6 fl oz (175ml) sunflower oil 2 fl oz (50ml) sour cream
2 tsp vanilla extract
6oz (175g) light muscovado sugar 6oz (175g) soft brown sugar
9oz (250g) self-raising flour
1 tsp bicarbonate of soda
1 tsp freshly-grated nutmeg
2 tsp ground cinnamon
12oz (350g) finely grated carrots 3oz (85g) desiccated coconut
For the cream cheese frosting: 3oz (85g) unsalted butter
3oz (85g) sifted icing sugar
7oz (200g) full-fat cream cheese 1⁄2 tsp vanilla extract
A few drops of orange oil
METHOD
1. Line a half size AGA roasting tin or a 10 inch (25cm) round cake tin with baking parchment, or bake in paper cases using
two sugars and beat well. Sift the flour into the bowl and add the soda and spices. Now gradually fold the dry ingredients into the wet mixture, finally add the carrots and coconut. Mix well and then spoon into the tin.
2. Slide on the 2nd set of runners in the baking oven. Bake for 11⁄4-11⁄2 hours, until cooked. AGA R5 Series 2-oven: Slide onto the lowest set of runners in the roasting oven, with a cold plain shelf on the second set of runners above. Bake for 15-20 minutes, until just coloured, then transfer to the top set of runners at the back of the simmering oven for 11⁄2-2 hours, until cooked.
3. For the frosting, beat the softened butter with the icing sugar until smooth, then work in the cream cheese and vanilla extract. Finally stir in the orange oil and chill slightly before using. Spread generously across the top of the cooled cake. Store in the refrigerator.
Recipe by Richard Maggs
www.agaliving.com
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