Moist carrot cake

Recipe from: 2/4/1999 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • 225
    g
    cake flour
  • 125
    g
    castor sugar
  • 5
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    ground cinnamon
  • 175
    g
    crushed pineapple, drained
  • 2
    ml
    salt
  • 45
    ml
    oil
  • 2
    eggs, whisked
  • 65
    ml
    soft brown sugar
  • 350
    g
    carrots, finely grated
  • 2
    juice of lemons
  • 80
    ml
    seedless raisins
  • ICING
  • 250
    g
    smooth low-fat cottage cheese
  • 30
    ml
    sugar
  • 30
    ml
    icing sugar, sifted
 

Method

40-60 min
 
Preheat the oven to 180 ºC and spray a 20 cm round cake tin with non-stick spray. Sift the cake flour, castor sugar, baking powder, bicarbonate of soda, cinnamon and salt together. Mix the pineapple, oil, eggs and brown sugar together and add to the flour mixture. Add the grated carrots, lemon juice and raisins and stir until mixed. Turn into the prepared cake tin and bake for about 40-60 minutes until done and a testing skewer comes out clean. Cool completely in the cake tin. Stir the cottage cheese, sugar and icing sugar together until blended and spread over the cake. Decorate with glaced orange rind if desired. Makes 1 medium sized cake.
 

Read more on: bake
 

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