Cookbook:Carrot Cake
Cookbook | Ingredients | Recipes | Dessert | Cake
Variation OneEdit
IngredientsEdit
FrostingEdit
- 100g icing sugar
- 50g cream cheese or creamy cottage cheese
- 25g margarine or butter
- 2.5ml vanilla essence
CakeEdit
- 225g flour
- 225g grated carrot
- 150g margarine or butter
- 250g brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon lemon juice
- 1.5 teaspoons baking powder
- 1 egg
- some raisins
- nuts can also be added.
ProcedureEdit
FrostingEdit
- Mix all ingredients together
CakeEdit
- Melt the butter and sugar together, and mix with the dry ingredients.
- Beat the egg and add it.
- Stir until everything is well combined.
- Cook at 180°C (355°F) for about 50 minutes in a greased tin with greaseproof paper on the bottom.
- When cake has cooled, top with cream cheese Icing
Variation TwoEdit
IngredientsEdit
- 450ml (14fl oz) vegetable oil
- 400g (14oz) plain flour
- 2 tsp bicarbonate soda
- 570g (1lb 4oz) sugar
- 290g (10oz) eggs
- pinch of salt
- 12g (½oz) ground cinnamon
- 530g (1lb 3oz) carrots, peeled and grated
- 150g (5oz) walnuts, chopped
For the topping:Edit
- 200g (7oz) cream cheese
- 150g (5oz) sugar
- 100g (3½oz) butter
ProcedureEdit
- Mix all the ingredients in a food processor for 5 minutes. Pour into a cake tin 26cm/10½in diameter and bake at 160C/325F/Gas 3 for 45 minutes.
- Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.
- For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft. Spread over the cake using a palette knife.