Find your recipes and restaurants here
 
 

Classic carrot cake


Classic carrot cake

Ingredients 20
Servings 6
Time 30 minutes

Ingredients

  • CAKE
  • 500-625
    ml
    white sugar
  • 250
    ml
    oil
  • 4
    jumbo eggs
  • 500
    g
    cake flour
  • 10
    ml
    bicarbonate of soda
  • 10
    ml
    ground cinnamon
  • 2
    ml
    salt
  • 500
    g
    coarsely grated carrots
  • 1
    can crushed pineapple, drained
  • 125
    g
    desiccated coconut
  • 200
    g
    roughly chopped walnuts or pecan nuts
  • 10
    ml
    finely grated orange zest
  • 5
    ml
    vanilla essence
  • TOPPING
  • 2 * 250
    g
    tubs of cream cheese
  • 45
    ml
    freshly squeezed lemon juice
  • 100
    g
    icing sugar
  • 50
    g
    butter
  • 50
    g
    roughly chopped walnuts or pecan nuts
 

Method

1.5 hours
 

At last an icing for classic carrot cake that’s firm and not too runny!

1. CAKE Preheat the oven to 180 °C. Grease one large (25 cm) ring cake tin or 2 small (22 cm) ring cake tins with margarine r nonstick spray. Dust with cake flour. 

2. Cream together the sugar and oil. Add the eggs and whisk until creamy. 

3. Sift together the dry ingredients and fold into the sugar mixture. Add the remaining ingredients and mix well with a wooden spoon. 

4. Turn the batter into the prepared tin/s and bake for 1 to 1½ hours or until a skewer inserted in the middle of the cake comes out clean. Leave to cool slightly in the tin/s then turn it out onto a wire rack to cool completely. 

5. TOPPING Using a wooden spoon, mix together the cream cheese, lemon juice and icing sugar until smooth. Melt the butter and add to the cream cheese mixture while hot. Ice the cake/s thickly and scatter the chopped nuts on top.

 

Read more on: carrot cake  |  cake  |  carrot
 

You might also Like

NEXT ON FOOD24X

Mini pecan pies

2015-03-02 17:00
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.