The ultimate carrot cake
|10 ml||cinnamon — ground|
|5 ml||ginger — ground|
|2,5 ml||nutmeg — ground|
|5 ml||Robertson's bicarbonate of soda|
|10 ml||Robertson's baking powder|
|200 ml||sunflower oil|
|225 g||brown sugar|
|125 ml||golden syrup|
|500 g||carrots — grated|
|60 g||pecan nuts — or walnuts|
|100 g||butter — softened|
|125 g||cream cheese|
|500 ml||icing sugar — sifted|
|5 ml||lemon juice — or vanilla essence|
|pecan nuts — or walnuts|
Preheat the oven to 170°C.
Grease and line a 23cm round cake tin, and set aside. In a large bowl, sift together the dry ingredients (flour, spices, bicarb, baking powder and salt).
Make a large well in the centre and in a separate bowl mix the eggs, oil, sugar and syrup. Pour the wet ingredients into the well in the dry ingredients and whisk well until there are no lumps. Add in the carrot and the nuts and pour into the prepared tin.
Bake for approximately an hour and a half until a skewer comes away clean. Leave to cool slightly in the tin before turning it out, and leave it too cool completely before icing.
Beat the butter until light and smooth. Add the cream cheese and beat until they are combined. Add in the icing sugar and the flavouring and mix gently. Once combined spread the icing on the top and sides of the cake as desired. Decorate with a few extra nuts.
Recipe reprinted with permission of Julie Donald.
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