Carrot cake
- You
- Jul 17, 2015
- 2 min read
Makes 1 large or 2 small ring cakes
Preparation time: 30 min
Baking time: 1-1½ hours
CAKE
500-625 ml (2-2½ c) white sugar
250 ml (1 c) oil
4 jumbo eggs
500 g cake flour
10 ml (2 t) bicarbonate of soda
10 ml (2 t) ground cinnamon
2 ml (½ t) salt
500 g coarsely grated carrots
1 can (400 g) crushed pineapple, drained
125 g (1½ c) desiccated coconut
200 g roughly chopped walnuts or pecan nuts
10 ml (2 t) finely grated orange zest
5 ml (1 t) vanilla essence
TOPPING
2 tubs (250 g each) cream cheese
45 ml (3 T) freshly squeezed lemon juice
100 g icing sugar
50 g butter
50 g roughly chopped walnuts or pecan nuts
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.
6. Melt the butter and add to the cream cheese mixture while hot.
7. Ice the cake/s thickly and scatter the chopped nuts on top.
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