Serves:6-8
Preparation time: 10 minutes
Cooking time:1 hour
Calories per serving:490
Fat per serving:28g
Ingredients:

for the carrot cake

– 175g wholemeal self-raising flour

– 1 level tsp baking powder

– 2 level tsp ground mixed spice

– pinch of salt

– 150ml sunflower oil

– 175g soft light brown sugar

– 3 medium eggs

– 100g raisins

– 250g carrots, peeled and grated

for the topping

– 200g cream cheese

– few drops vanilla extract

– 3-4 level tablespoon icing sugar

– orange and green food colouring

– 1kg loaf tin, buttered and lined with a strip of baking parchment

– 2 disposable piping bags

1. Set the oven to moderate, 180°C.

2. To make the carrot cake: Tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into the loaf tin.

3. Bake in centre of oven for about 1 hour, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.

4. Remove cake from the oven. Allow to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.

5. To make the topping: Beat together the cream cheese and vanilla extract. Add icing sugar to taste.

6. Colour a small amount of icing orange and a small amount green, and use to fill a piping bag each. Spread the remaining uncoloured icing over the top of the cake.

7. Cut the end off the bag with the orange icing to give a small hole, and pipe tapered zigzags, to resemble carrots. Cut the end off the green icing bag into a ‘V’ shape and pipe leaves.

Wrap undecorated cake in a freezer bag; freeze for up to 3 months. Defrost before icing.

Makes: 12
Preparation time: 15 mins(plus 30 mins for decorating)
Cooking time: 15 mins
Calories per serving: 338
Fat per serving: 21g

Ingredients:
for the buns 

60g walnuts, ground or finely chopped
150g self-raising flour
150g butter, softened
150g caster sugar
3 medium eggs
2 tbsp milk 

for the icing 

125g icing sugar
60g butter, softened
2 level tsp instant coffee granules
2 pieces walnut
Icing sugar, for dusting
2-hole bun tray, lined with paper cases
Piping bag fitted with star-shape piping tube
 

1. Preheat the oven to 190°C.
2. Place all the bun ingredients in a bowl and beat them together until smooth. Spoon the mixture into the lined bun tray.
3. Bake the buns in the centre of the oven for about 15 minutes, or until the buns have risen and are just firm to the touch in the centre. Remove from the oven and transfer to a wire rack to cool completely.
4. To make the icing: sift the icing sugar into a bowl and add the butter. Dissolve the coffee granules in 1tbsp boiling water and add to the icing sugar. Beat until smooth. If the icing is still very thick, add a little more boiling water. Transfer to the piping bag.
5. Cut off the tops of the cakes and cut each top in half. Pipe a swirl of icing on each cake and replace the two top halves to resemble ‘wings’. Place a piece of walnut in the centre to complete the ‘butterfly’. Dust with icing sugar.

Not suitable for freezing.

walnut- dió
finely chopped- finomra vágott

self-raising flour – önkelő liszt
instant coffee granules- instant kávégranulátum
to dust- megszórni porcukorral
bun tray- muffinforma
paper case- sütipapír (pl. muffinhoz)
smooth- csomómentes, sima
to sift- szitálni
to dissolve- feloldani
thick- sűrű, vastag
swirl- örvény, csigaforma
suitable- alkalmas