Carrot cake (makes 20cm round cake - 2 layers)
This is a cake that I never liked when I was a kid, probably because it had vegetables in it :) But I can now safely say that it is one of my favourite cakes to eat!
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Ingredients:
4 large eggs 315g castor sugar (375ml) 250ml cooking oil 280g cake flour (500ml) 2 tsp baking powder (10ml) 3ml salt 1 tsp ground cinnamon (5ml) 3ml ground ginger 3ml ground cloves 2ml bicarbonate of soda 375g finely grated carrot (750ml) 75g seedless raisins (125ml) - optional 50g chopped pecan nuts (125ml) optional Ingredients: Icing 100g butter or margarine 125g smooth cottage cheese 250g icing sugar (500ml) 2 tsp lemon juice (10ml) |
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Method:
Beat eggs and sugar together until light and fluffy
Add oil and beat well
Sift dry ingredients together and add to beaten mixture
Fold in carrot, raisins and nuts
Pour mixture into 2 greased/lined 20 cm cake tins
Bake at 180 degrees C (350 degrees F) for 35-40mins
Combine all icing ingredients together and mix until smooth
Spread icing on a cooled cake
Beat eggs and sugar together until light and fluffy
Add oil and beat well
Sift dry ingredients together and add to beaten mixture
Fold in carrot, raisins and nuts
Pour mixture into 2 greased/lined 20 cm cake tins
Bake at 180 degrees C (350 degrees F) for 35-40mins
Combine all icing ingredients together and mix until smooth
Spread icing on a cooled cake
tips
* Leave cakes in the tin for a few minutes after removing from the oven, before turning onto a wire rake for cooling
* It makes enough icing to ice the outside too
* I made the icing with cream cheese instead of cottage cheese by mistake but it still still tasted great :)
* It makes enough icing to ice the outside too
* I made the icing with cream cheese instead of cottage cheese by mistake but it still still tasted great :)
