Carrot cake with cottage cheese icing

Recipe from: 1/1/1999 12:00:00 AM
Preparation time: 25 min
Cooking time: 45 min
 
Vegetables
 
 
 

Ingredients

 
  • 375
    g
    cake flour
  • 10
    ml
    baking powder
  • 8
    ml
    bicarbonate of soda
  • pinch of salt
  • 10
    ml
    ground cinnamon
  • 5
    ml
    ground spice
  • 4
    large eggs
  • 200
    g
    brown sugar
  • 310
    ml
    oil
  • 560
    ml
    finely grated carrots
  • 250
    ml
    crushed canned pineapple
  • 125
    ml
    chopped walnuts
  • COTTAGE CHEESE ICING
  • 125
    g
    unsalted butter
  • 250
    g
    cottage cheese
  • 525
    g
    icing sugar
Servings: Change Serving
 
 

Method

 
Preheat oven to 180 ºC. Sift the dry ingredients together thoroughly. Beat the eggs and sugar until light. Beat in the oil with a handbeater for 2 minutes. Mix in the sifted ingredients and add the carrots, pineapple and nuts, folding in thoroughly. Grease a 28 cm loose-bottomed springform tin ring. Pour the cake mixture into the tin and bake in the oven for 45 minutes. Cool in the tin for 10 minutes before turning out. To make the icing, cream the butter and cottage cheese together and gradually add the icing sugar. Chill to firm before icing the cooled cake. Makes 1 cake.
 

Read more on: bake
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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