A spicy carrot cake with optional nuts and a decadent cream cheese frosting is like having your cake and eating a bit of cheese cake too.
320g cake flour
10ml baking powder
7½ ml baking soda
5ml ground cinnamon
4 medium eggs, beaten
332g white sugar
310ml vegetable oil
280g grated carrots
For the Icing:
60ml softened butter
800ml icing sugar sifted
150ml smooth cottage cheese
5ml vanilla essence
5ml lemon juice
125ml chopped walnuts (optional)
Preheat oven to 180°C
Sift all the dry ingredients together, twice.
Cream the eggs and sugar until pale light in colour. It should double in volume.
Add in the oil and mix really well.
Fold in the egg mixture with the grated carrots and the dry ingredients.
Place into a lined springform 23cm round cake tin
Bake for 45min
Remove from the oven and cool in the tin for 10 minutes before turning out on a cooling rack to cool, before icing.
Cream the butter and then add the sifted icing sugar.
Add the cream cheese and flavourings and beat until silky smooth.
Place in a piping bag with a fitted nozzle of your choice and finish by icing the top and adding the chopped nuts.
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Capsicum PE Campus Chef Bernice Warner