Carrot Cake

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 15
Servings 10
Time 10

Ingredients

  • 400
    ml
    sugar
  • 325
    ml
    sunflower oil
  • 4
    eggs
  • 300
    g
    grated carrots
  • 100
    g
    chopped walnuts
  • 625
    ml
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda
  • 7
    ml
    ground cinnamon
  • 1
    ml
    ground cloves
  • 1
    zest of 1 orange
  • 100
    g
    Icing: butter, softened
  • 250
    ml
    cream cheese
  • 300
    ml
    icing sugar, sifted
  • 50
    g
    walnut halves, to decorate
 

Method

45
 
Oven temperature: 180°C
1. Grease and line two 20cm round cake tins. Beat the sugar and oil in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Stir in the carrots and the walnuts.

2. Sift the flour, baking powder, bicarbonate of soda and the spices. Add the orange zest and fold in.

3. Divide the mixture between the two cake tins and bake in a preheated oven for 40 to 45 minutes or until a skewer comes out clean.

4. Leave to cool in the tins for 10 minutes before turning out onto a baking rack. Allow to cool completely before icing.

5. Icing: Combine the butter and the cream cheese, then fold in the icing sugar. Be careful not to overmix as the cream cheese will become runny.

6. Use the icing to sandwich the two halves together and spread the rest over the top of the cake. Decorate with walnut halves.

 

Read more on: bake
 

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