CARROT CAKE

PREP TIME 20 MINUTES

COOK TIME 1 HOUR

SERVES 8 - 10 PEOPLE

Ingredients

  • 2 Cups All-purpose Flour
  • 1½ Tbsp of Cinnamon
  • 2 Tsp of Baking Powder
  • 1 Tsp of Baking Soda
  • ½ Tsp of Salt
  • 1 Tsp of Nutmeg
  • ½ Tsp of Ground Ginger
  • 4 Eggs
  • ¾ Cup of Vegetable Oil
  • ¾ Cup of Brown Sugar
  • ½ Cup of Sugar
  • 2 Cups of Carrots (4 Large Carrot Grated)
  • For Cream Frosting;
  • 200g of Cream Cheese
  • 100g of Butter (Unsalted)
  • 3 Cups of Confectionery Sugar
  • 1 Tsp of Vanilla Essence
  • 1 Tsp of Lemon Zest
  • A Handful of Pecans (Roasted & Chopped)

Directions

  1. Pre-heat the oven at 180c.
  2. In a large mixing bowl, mix the flour with cinnamon, baking powder, baking soda, salt, nutmeg, ground ginger, and set aside.
  3. Whisk the eggs, oil, white sugar, brown sugar, and set aside.
  4. Grate the carrots and set aside.
  5. Mix half of the flour mixture into the egg mixture.
  6. Then pour the rest of the flour on the carrot mix till evenly coated, and fold in the dusted carrots into the wet mixture.
  7. Pour the batter into a greased pan.
  8. Bake at 165c for 30 - 35 minutes or until a toothpick inserted comes out clean.
  9. Let cool off completely on a wire rack.
  10. In a medium bowl, whisk cream, cheese, butter, confectionery sugar and vanilla essence until the mixture is smooth.
  11. Cut the crown crust off and cut the cake into two equal disks.
  12. Spread the cream cheese mixture on one disk and place the other half on top and spread the remaining mixture by using the spatula to twirl the cream on top.
  13. Sprinkle the roasted pecans on frosting for garnish.
  14. Carrot cake ready. Slice and serve.

YOU MAY ALSO LIKE

RECIPES
RECIPES
RECIPES

26.04. 2019

Zowey Truffles