255ml sunflower oil
340 g caster sugar
170g plain flour
225g grated raw carrots
Â¾ teaspoon of baking powder
Â¾ teaspoon of bicarbonate of soda
Â¾ teaspoon of cinnamon
Pinch of salt
170g unsalted butter
170g cream cheese
225g icing sugar
Beat oil and sugar together, then beat in eggs.
Seive together flour + dry ingredients and stir into the egg mixture.
Stir in grated carrots.
Pour mixture into 2 greased 8″-9″ sandwich tins.
Bake for 45 mins gas mk 4, 180* C (350*F). Cool in tins for 5 mins before turning out onto cooling rack.
Beat icing ingredients together, sandwich cakes together and ice top. Good served chilled.
Break chocolate into a bowl & melt. Beat together sugar and butter until fluffy. Add egg yolks one at a time & beat. Pour chocolate into butter mixture & beat. Pour mixture into the chocolate bowl. Sieve together the flour and almonds and mix in. In a clean bowl whip egg whites until stiff. Tip 1/3 of the egg whites into the chocolate mixture and fold it in. Then fold in the rest of the egg whites. Grease & line an 8-9 inch cake tin, pour the mixture in and bake for 1 Â¼ hours. Cool in the tin then turn onto a rack.