Carrot Cake with Geranium Cheese Recipe

Ingredients : Makes 23 x 12cm

115 g

5 ml

2.5 ml

200 g

225 g

150 g

150 ml

For the topping:

2-3

225 g

60 g

30 g

5 ml

Self-raising flour

Bicarbonate of soda

Ground cinnamon

Ground cloves

Soft brown sugar

Grated carrot

Sultanas

Finely chopped preserved stem ginger

Pecan nuts

Sunflower oil

Eggs, lightly beaten

Lemon scented geranium leaves

Icing sugar

Cream cheese

Softened butter

Grated lemon rind

Method :

For the topping, put the geranium leaves, torn into small pieces, in a small bowl and mix with the icing sugar. Leave in a warm place overnight for the sugar to take up the scent.
For the cake, sift the flour, bicarbonate of soda and spices together. Add the sugar, carrots, sultanas, ginger and pecan nuts. Stir well, then add the oil and beaten eggs. mix with an electric mixer for 5 minutes.
Preheat the oven to 180^oC/350^oF/Gas 4. Then grease a 23 x 12cm loaf tin, line the base with greaseproof paper, and grease the paper. Pour the mixture into the tin and bake for about 1 hour. Remove the cake from the oven, leave to stand for a few minutes, and then cool on a wire rack.
Meanwhile, make the cream cheese topping. Remove the pieces of geranium leaf from the icing sugar and discard. Place the cream cheese, butter and lemon rind in a bowl. Using an electric mixer, gradually add the icing sugar, beating well until smooth. Spread over the top of the cooked cake.