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Carrot cake


Carrot cake

Ingredients 19
Servings 4-6
Time 20 minutes

Ingredients

  • 350
    ml
    white bread flour
  • 160
    ml
    soya flour
  • 2,5
    ml
    salt
  • 10
    ml
    baking powder
  • 2,5
    ml
    bicarbonate of soda
  • 10
    ml
    ground cinnamon
  • 250
    g
    dates, chopped
  • 125
    ml
    brown sugar
  • 750
    ml
    grated carrots
  • 180
    ml
    oil
  • 160
    ml
    orange juice
  • 125
    ml
    sultanas, raisins or currants
  • 125
    ml
    desiccated coconut
  • 250
    ml
    roughly chopped walnuts
  • ICING
  • 250
    ml
    lcashew nuts, soaked for at least 1 hour until soft
  • 45-60
    ml
    icing sugar juice and grated zest of 2 medium lemons
  • TO FINISH
  • icing sugar and lemon zest
 

Method

45 minutes
 

Preheat the oven to 180ºC. Grease a 20cm cake tin with nonstick spray.

1. Sift all the dry ingredients together. Add the dates, sugar and carrots and mix.

2. Whisk the oil and orange juice together and mix into the cake batter.

3. Add the sultanas, raisins or currants, coconut and walnuts and mix.

4. Transfer to the prepared cake tin, smooth the surface and bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.

5. Transfer to a wire rack and leave to cool.

6. Icing Put the soaked cashews in a food processor and chop finely. Add the icing sugar, lemon zest and juice and pulse until smooth and thick – adding a little water if necessary.

7. Spread over the cake. Slice and sift icing sugar over. Garnish with lemon zest.

 

Read more on: recipe  |  dessert  |  carrot cake
 

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