Sufra Dayma: Mothers' Day Carrot Cake By Moushira Abdel-Malek Serves 12-15 Ingredients: 3 cups all-purpose flour 3 cups carrots (grated) 2 cups castor sugar 4 eggs + vanilla essence 3/4 cup chopped walnuts 1 tsp salt 3 tsp baking soda 3 tsp ground cinnamon 1 1/2 cups corn oil Icing: 240 gms cream cheese + 2 cups icing sugar (cream together with an electric hand blender) Method: Cream oil and sugar together. Add eggs one at a time, beating after each addition. Add vanilla and continue beating to blend well. In another container, mix flour, salt, baking soda and cinnamon. Sieve mixture over creamy blend. Combine ingredients well by means of a spatula and not electrically. Blend in carrots and walnuts making sure they are well distributed. Pour into a lightly greased baking non-stick pan of 28-30 cm diameter. Bake in a preheated oven of 140-150 degrees for 55- 60 minutes, or until a skewer inserted in the middle comes out clean. Allow cake to cool completely. Remove onto a wire rack over a larger tray to evenly distribute icing on top and all around the side. Refrigerate for 30 minutes allowing icing to firm. N.B.: No baking powder is to be used with this recipe. Trust me! This is the best recipe for the best home-made carrot cake. Cheers to all mothers ...
