This must be one of those cakes that gets finished once it is baked and creamed. The carrot cake. It is loved for its moistness, the wonderful traditional cream cheese filings and walnut crunch.
The recipe here is great with or without the crushed pineapple, which is a traditional addition. I have omitted it, and used milk instead.
Have fun making these. Guaranteed to be a hit, and nutritionally sound.
Cream 200g brown sugar with 280g sunflower oil. add 4 eggs and aerate the eggs. Add in 230g self raising flour, 50g plain flour, 1 Tsp cinnamon, 1 cup chopped walnuts, 1/8 cup milk and 4 grated medium carrots. Stir through and bake for 45 minutes at 170C in 2 x 8 inch round pans.
Icing is 1 block of cream cheese, 3/8 block of butter and 150g sugar. Cream sugar and butter till almost white. Add cream cheese.
Use on totally cooled cakes only.
Carrot Cake
Ingredients
Carrot Cake
- 200 g Brown Sugar
- 280 g Sunflower oil
- 4 medium eggs
- 230 g self-raising flour
- 50 g plain flour
- 1 cup chopped walnuts
- 1/8 cup milk or 3 oz crushed pineapple
- 4 medium carrots grated
- 1 tsp ground cinnamon
Glacing
- 1 8 oz block of cream cheese
- 50 g butter
- 100 g sugar
- 1 tsp vanilla pods
Instructions
Cake
- Cream brown sugar with sunflower oil.
- Add 4 eggs and aerate the eggs by beating at medium speed for about 5 minutes.
- Add in sifted flours and cinnamon and chopped walnuts.
- Add in milk/crushed pineapples and grated carrots.
- Fold and bake for 45 minutes at 170C in two 8 inch round pans.
Glacing
- Cream the butter and sugar till white.
- Add the cream cheese and beat till smooth.
Put together
- Sandwich the two pieces of cakes (completely cooled) with some of the glacing.
- Cream the top and decorate with appropriate designs. Traditionally, they are decorated with orange colours and walnuts. If using walnuts, always use very fresh ones.
