Sunday, 24 March 2013

Carrot Cake

Recipe adapted from Food Network

Carrot Cake


For the cake
400g caster sugar
320ml canola/vegetable oil
3 eggs
1tsp vanilla extract
390g plain flour, sifted
2tsp bicarbonate of soda
2tsp cinnamon
1/4tsp ginger
1/4tsp nutmeg
1 ½ tsp salt
1tbsp plain flour
150g raisins
110g pecans/walnuts, coarsely chopped
450g carrots, peeled and grated
120g pineapple (fresh or canned), diced
For the frosting
250g cream cheese
225g unsalted butter
1tsp vanilla extract
3-4tbsp milk
450g icing sugar, sifted
To decorate
20g pecans/walnuts, coarsely chopped
1-2tsp orange zest
1tbsp icing sugar


1. Butter and flour three 8 inch cake pans. Preheat the oven to 190◦C/375F/mark 5.

2. Mix together the sugar, oil, eggs and vanilla until pale and smooth.

3. In a separate bowl, mix together the (390g) flour, bicarbonate of soda, cinnamon, ginger, nutmeg and salt. Add to the wet ingredients and mix until completely incorporated.

4. Coat the raisins and nuts in the tablespoon of flour and fold into the batter, along with the carrots and pineapple.

5. Divide the batter between the pans and bake for 30 minutes or until a toothpick poked into the middle of the cakes comes away clean.

6. For the frosting, mix together the cream cheese and butter until softened and fluffy. Mix in the vanilla extract and icing sugar. Add enough milk (one tablespoon at a time) to achieve a smooth, spreadable consistency.

7. Once the cakes have cooled, sandwich the layers together with the frosting and spread the remaining frosting over the top and sides of the cake. Sprinkle the chopped nuts and zest over the cake and dust with icing sugar.

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