Carrot Cake With Geranium Cheese Recipe

Ingredients :

2-3 scented geranium leaves (preferable with a lemon scent)

2 cups icing sugar

1 cup self raising flour

1 tsp baking of soda

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1 cup brown sugar

1 1/2 cups grated carrot

1/2 cup sultanas

1/2 cup finely chopped preserved ginger

1/2 cup pecan nuts

2/3 cup sunflower oil

2 eggs, lightly beaten

butter to grease tin

Cream Cheese Topping :

generous 1/4 cup cream cheese

2 tbsp softened butter

1 tsp grated lemon rind

1. Put the geranium leaves, torn into small to medium sized pieces, in a small bowl and mix with the confectioner's sugar.
2. Leave in a warm place overnight for the sugar to take up the scent of the leaves.
3. Sift the flour, soda and spices together.
4. Add the soft brown sugar, carrots, sultanas, ginger and pecans.
5. Stir well then add the oil and beaten eggs.
6. Mix with an electric beater for about 5 minutes, or 10-15 minutes longer by hand.
7. Preheat the oven to 350F.
8. Grease a 5 x 9 in loaf pan, line the base with waxed paper, and then grease the paper.
9. Pour the mixture into the pan and bake for about 1 hour.
10. Remove the cake from the oven, leave to stand fro a few minutes, adn then turn it out on to a wire rack until completely cool.
11. While the cake is cooling, make the cream cheese topping.
12. Remove the pieces of geranium leaf from the confectioner's sugar and discard them.
13. Place the cream cheese, butter and lemon rind in a bowl.
14. Using an electric beater or a wire whisk, gradually add the confectioner's sugar, beating well until smooth.
15. Once the cake has cooled, cover the top with the cream cheese mixture.

At a pinch you can justify carrot cake as being good for you - at least this is an excuse for talking a good many calories on board. But the flavor is definitely worth it.

Makes 1 cake

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