Carrot cake

Recipe from: 5/16/2007 12:00:00 AM

Ingredients 15
Servings 0
Time

Ingredients

  • 160
    ml
    sunflower oil
  • 315
    ml
    light brown sugar
  • 375
    ml
    cake flour
  • 7
    ml
    baking powder
  • 3
    ml
    bicarbonate of soda
  • 10
    ml
    ground cinnamon
  • 5
    ml
    ground ginger
  • 2
    ml
    salt
  • 3
    extra large eggs
  • 625
    ml
    grated carrots
  • 125
    ml
    chopped pecan
  • 65
    ml
    butter, softened
  • 625
    ml
    icing sugar
  • 5
    ml
    vanilla essence
  • 125
    ml
    smooth cottage cheese
 

Method

 

Beat together oil and sugar. Sift together dry ingredients, add half to oil and sugar mixture.
Mix well.
Add remaining dry ingredients, alternatively with beaten eggs.
Add carrots and nuts and mix well. Spoon into a greased 23cm loosebottomed round tin.

Bake in a preheated oven at 180 degrees celcius for 50-60 minutes and leave to cool slightly in tin before turning onto a wire rack, to cool completely.

For Icing:
Cream butter, add icing sugar and remaining ingredients.
Mix until well blended ? do not over mix as it will become runny.
Spread on top of cake and decorate with extra chopped nuts.

 

Read more on: starch  |  bake
 

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