One of my favourite flavours cake is carrot cake, it may be the delicious cream cheese frosting that really tantalises my tastebuds! I have been on the look out for a simple recipe that I can quickly mix up and throw in the oven and in a short while a delicious cake is served! I’m am pleased to share that I have finally pulled one together from a range of different recipes and trials and making tweaks and changes and I am excited to share it with you.
This is a great recipe to make for a gathering or special occasion and like almost all of my recipes you can dress it up and add your own flair to it.
Please note: My oven is a little bit sensitive (read: overworked) so the cooking time may vary slightly. Keep and eye on your cake as you near the end of the cooking time and use a skewer to test if it is cooked through.
CARROT CAKE RECIPE
INGREDIENTS
- 1 1/4 cups brown sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 1/2 cups of plain flour
- 1 1/2 tsps baking powder
- 1 tsp bicarbonate of soda
- 1 generous tsp ground cinnamon
- 1 tsp ground ginger
- 2 1/2 cups grated carrot
- 1 cup chopped pecan nuts
CREAM CHEESE FROSTING
- 1 cup icing sugar
- 125g cream cheese
- 1 tsp vanilla essence
METHOD
Preheat oven to 180°C (350°F). Mix the sugar and oil with an electric mixer for 2-3 minutes. Gradually add the eggs and beat well. Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Add the carrots and pecans and gently mix until just combined. Pour the mixture into a cake tin (22cm/9in)greased and lined with baking paper. Bake for 1 hour or until a skewer comes out clean and dry. Cool and spread with cream cheese icing or simply dust with icing sugar.
Enjoy!
