Carrot cake

Recipe from: 5/15/1997 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • 3
    extra-;large eggs
  • 250
    ml
    sugar
  • 190
    ml
    oil
  • 565
    ml
    cake flour
  • 7
    ml
    bicarbonate of soda
  • 7
    ml
    baking powder
  • 2
    ml
    salt
  • 5
    ml
    cinnamon
  • 250
    g
    grated carrots
  • ICING
  • 60
    g
    butter
  • 250
    g
    icing sugar, sifted
  • 50
    ml
    smooth cottage cheese.
 

Method

 
Preheat the oven to 180 ºC (350 ºF) . Spray a 24 cm ring cake tin with non-stick spray. Beat the eggs until light. Add small quantities of the sugar while beating continuously. Add the oil and beat well. Sift together the cake flour, bicarbonate of soda, baking powder, salt and cinnamon and fold into the mixture. Add the carrots and fold in lightly. Turn into the prepared tin and bake for one hour or until done. The cake is done when a testing skewer inserted into the centre comes out clean. Cool slightly and turn out onto a wire rack to cool completely. To make the icing, cream the butter until pale and fluffy. Add small quantities of the icing sugar while beating continuously. Add the cottage cheese and mix. Cover the cake with the mixture. Makes one medium-sized cake.
 

Read more on: bake
 

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