Carrot Cake
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
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- 200 gBrown Sugar
- 280 gSunflower oil
- 4medium eggs
- 230 gself-raising flour
- 50 gplain flour
- 1 cupchopped walnuts
- 1/8 cupmilk or 3 oz crushed pineapple
- 4medium carrots, grated
- 1 tspground cinnamon
- 1 8 ozblock of cream cheese
- 50 gbutter
- 100 gsugar
- 1 tspvanilla pods
Method
- Cake
- 01Cream brown sugar with sunflower oil.
- 02Add 4 eggs and aerate the eggs by beating at medium speed for about 5 minutes.
- 03Add in sifted flours and cinnamon and chopped walnuts.
- 04Add in milk/crushed pineapples and grated carrots.
- 05Fold and bake for 45 minutes at 170C in two 8 inch round pans.
- Glacing
- 06Cream the butter and sugar till white.
- 07Add the cream cheese and beat till smooth.
- Put together
- 08Sandwich the two pieces of cakes (completely cooled) with some of the glacing.
- 09Cream the top and decorate with appropriate designs. Traditionally, they are decorated with orange colours and walnuts. If using walnuts, always use very fresh ones.