Carrot cake from Cook and Enjoy

Recipe from: 2009
carrotcake

Ingredients 18
Servings 8
Time 25 minutes

Ingredients

  • 500
    ml
    (2 c) cake flour
  • 20
    ml
    (4 t) baking powder
  • 10
    ml
    (2 t) ground cinnamon
  • 5
    ml
    (1 t) ground mixed spice
  • 5
    ml
    (1 t) salt
  • 125
    ml
    (½ c) softened butter
  • 125
    ml
    (½ c) oil
  • 375
    ml
    (1½ c) castor sugar
  • 30
    ml
    (2 T) water
  • 4 eggs, whisked
  • 5
    ml
    (1 t) vanilla essence and/or
  • 2.5
    ml
    (½ t) grated orange rind
  • 250
    ml
    (1 c) chopped walnuts or pecan nuts
  • 500
    ml
    (2 c) finely grated carrots
  • Caramel glacé icing or
  • 250
    g
    cream cheese mixed
  • with 500 ml (2 c) icing sugar
  • chopped walnuts or pecan nuts
 

Method

45 minutes
 
1. Preheat the oven to 180 °C (350 °F). Grease a large ring mould or two mediumsized cake pans and line them with baking paper.
2. Sift together the first five ingredients.
3. Beat together the butter, oil, castor sugar and water until light and creamy.
4. Add the eggs and essence and mix well.
5. Fold in the dry ingredients.
6. Fold in the walnuts and carrots.
7. Spoon the mixture into the prepared mould and bake for 45 minutes. Turn out and cool.
8. Pour caramel glacé icing over the cake and decorate with walnuts or pecan nuts.

 

Read more on: bake
 

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