American carrot cake

Recipe from: 10/12/1989 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • Batter
  • 400
    g
    sugar
  • 4
    extra-large eggs
  • 375
    ml
    oil
  • 350
    g
    self-raising flour
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    cinnamon
  • pinch of salt
  • 750
    ml
    carrots, peeled and coarsely grated
  • Icing
  • 100
    g
    butter
  • 500
    g
    icing sugar
  • 75
    g
    cottage cheese
  • 100
    g
    pecan nuts
 

Method

 
Preheat the oven to 180 ºC (350 ºF).
Spray three 23 cm diameter cake tins with not-stick spray.
Beat the sugar and eggs together until pale yellow and thick.
Gradually beat in the oil.
Sift the self-raising flour, bicarbonate of soda, cinnamon and salt together.
Fold the flour mixture into the egg mixture alternating with the carrots.
Spoon the batter into the tins.
Bake for 30-40 minutes or until the cakes shrink from the sides of the tins.
Remove from the oven and cool in the tins for about a minute.
Turn out on a wire rack to cool completely.
Cream the butter and add the icing sugar while beating continuously.
Add just enough cottage cheese to form a stiff icing.
Chop the nuts, reserving a few whole ones for decoration. Add the chopped nuts to the icing.
Spread a generous layer of the icing on two of the layers of cake and place on top of each other.
Place the third layer on top and decorate the cake with the remaining icing.
Arrange the pecan nuts on top of the cake.
 

Read more on: bake
 

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