Method :
- Put the geranium leaves, torn into
small to medium sized pieces, in a small bowl and mix with the
confectioner's sugar.
- Leave in a warm place overnight for
the sugar to take up the scent of the leaves.
- Sift the flour, soda and spices
together.
- Add the soft brown sugar, carrots,
sultanas, ginger and pecans.
- Stir well then add the oil and beaten
eggs.
- Mix with an electric beater for about
5 minutes, or 10-15 minutes longer by hand.
- Preheat the oven to 350F.
- Grease a 5 x 9 in loaf pan, line the
base with waxed paper, and then grease the paper.
- Pour the mixture into the pan and bake
for about 1 hour.
- 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.
- While the cake is cooling, make the
cream cheese topping.
- Remove the pieces of geranium leaf
from the confectioner's sugar and discard them.
- Place the cream cheese, butter and
lemon rind in a bowl.
- Using an electric beater or a wire
whisk, gradually add the confectioner's sugar, beating well until
smooth.
- 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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