Carrot cake

Carrot cake

carrot cake

An exceptional carrot cake that feeds a crowd!

  • 1 hr 20 mins + cooling
  • 12
  • Intermediate

INGREDIENTS

  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp vanilla essence
  • 1 cup vegetable oil
  • 1½ cups cake wheat flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup carrots, finely grated
  • 1 cup banana, mashed
  • 100g pecan nuts, chopped

FOR THE CREAM CHEESE FROSTING

  • 1 cup soft butter
  • 1 cup cream cheese
  • 2 cups icing sugar
  • 1 tsp vanilla essence

METHOD

  1. Preheat the oven to 180°C. Grease a 25cm ovenproof ring mould.
  2. Cream the eggs, sugar and vanilla together for about 2 minutes until creamy. Slowly add the oil until well combined. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger together. Combine with the egg mixture. Add the carrot, banana and ¾ of the nuts and mix through. Pour into the prepared pan. Bake for 50 minutes or until a skewer comes out clean. Cool on a wire rack.
  3. For the frosting, cream the butter, cream cheese, icing sugar and vanilla together. Spoon over the cooled cake and sprinkle over the rest of the nuts.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ROELENE PRINSLOO

Magazine issue date: May, 2013


Margie Els-burger

About Margie Els-burger

In 2018 I’m going to be happier with less. Most things I spend money on just end up cluttering my home. I’d rather save up for a lovely holiday with my family.

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