Carrot cake

Recipe from: 19 August 2014

Ingredients 18
Servings 8
Time 10 mins

Ingredients

  • MIXTURE
  • 120
    g
    cake flour
  • 10
    ml
    baking powder
  • 7
    ml
    bicarbonate of soda
  • 5
    ml
    cinnamon
  • 2
    ml
    salt
  • 130
    g
    wholewheat flour
  • 300
    ml
    sunflower oil
  • 4
    eggs
  • 440
    g
    crushed pineapple
  • 500
    ml
    coarsely grated carrots
  • 100
    g
    chopped pecans or walnuts
  • 300
    g
    white sugar
  • ICING
  • 13
    g
    icing sugar
  • pinch of cinnamon
  • 50
    ml
    sour cream or cream cheese
  • nuts for decoration
 

Method

1 hour 10 mins
 
Preheat the oven to 180 ºC.

Grease or spray a ring cake tin.

Sift together the cake flour, baking powder, bicarbonate of soda, cinnamon and salt. Add the wholewheat flour and mix.

Beat the sunflower oil and eggs together. Add to the flour mixture and mix well.

Add the rest of the ingredients and mix well.

Spoon the mixture into the cake tin and level it. Bake the cake for about one hour until cooked and a good brown.

Turn out the cake and allow it to cool on a wire rack.

Mix the icing sugar, cinnamon and sour cream or cream cheese together. Spoon over the cake and allow it to run over the edges here and there. Chop a couple of nuts finely and sprinkle over the icing.

Recipe reprinted with permission of You.
 

Read more on: bake  |  cake  |  recipes
 

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