Carrot cake

Recipe from: 05 September 2012

Ingredients 15
Servings 6
Time 00:15

Ingredients

  • 375
    sugar
  • 375
    ml
    sunflower oil
  • 4
    eggs
  • 375
    g
    cake flour
  • 2.5
    ml
    salt
  • 10
    ml
    cinnamon
  • 10
    ml
    baking powder
  • 10
    ml
    bicarb of soda
  • 60
    g
    chopped pecan nuts + extra to sprinkle on top
  • 750
    ml
    grated carrot
  • icing:
  • 60
    ml
    icing sugar
  • 250
    g
    creamed cottage cheese
  • 1
    tsp
    vanilla essence
  • 250
    ml
    cream
 

Method

01:15
 
Preheat oven to 180°C. Grease a 25 -30cm round bunt cake tin.

Beat oil, sugar and eggs until light and thick. Sift all dry ingredients together Add sifted dry ingredients to oil mixture

Add nuts and carrots and pour into greased, cake pan, bake at 180° for 1hr 15min

Icing: Sift icing sugar into softened cream cheese. Beat cream until thick and fold into icing and mix well with a drop of vanilla essence. Decorate with chopped pecan nuts.

Reprinted with permission of Jamie from LoveFoodKitchen. To see more recipes, click here.
 
 

Read more on: desserts and cakes  |  starch  |  bake  |  baking
 

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