Carrots
are about $2 a bag at the moment, so I thought it was a perfect excuse to make
a carrot cake!
This
recipe is from a cookbook called “Food with Friends” that was published in 2011 by The
Hamilton and Alexandra College. It is a great collection of
recipes contributed by parents of the school. 
The
recipe I have used was contributed by Alison Kennedy. It is a delicious cake – very moist and the
icing is perfect. Try it at home – it is
so easy!
Ingredients - cake
1
cup plain flour
1
teaspoon baking powder
1
teaspoon bicarb soda
1
teaspoon cinnamon
½
cup sugar
2
eggs
½
cup oil (I use olive oil)
2
½ cups grated carrot (typically this is three larger carrots)
1
cup chopped walnuts (you can use less if you like – I have used ½ a cup and
that was fine)
Ingredients – frosting
50g
butter (softened)
150g
cream cheese
¼
teaspoon vanilla essence
½
cup icing sugar
Method
The
boring bit: Pre-heat oven to 180
degrees. Grease and line a 20cm
spring-form cake tin.
The
fun bit: Sift flour, baking powder, bicarb soda and cinnamon into bowl. Stir in sugar. Beat eggs and oil in a small separate bowl
with electric mixer. When combined, add
to dry ingredients. Add carrot and
walnuts. Combine everything.
Pour
mixture into your lined cake tin and leave to rest for 5 minutes (while you
clean up!).
Bake cake for 45 – 50mins or
until knife or skewer comes out clean when tested. Stand for 10 minutes once out of the oven and
before turning the cake onto a cooling rack.
To
make the frosting, simply combine all the ingredients and mix with an electric
beater until smooth.
Cover
cake with frosting once the cake is completely cooled. Sprinkle with walnuts.
Tips
- Make sure the butter is softened otherwise your icing won't be smooth.
- I always leave eggs out before use so they are at room temperature.
- The mixture will look very carrot-y, (see picture above) but that is how it should be.
- Dress the cake with chopped walnuts.
- Best served cold and I think it is better the next day!
Happy Baking!
No comments:
Post a Comment