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

1. Mix all ingredients together

CakeEdit

1. Melt the Butter and Sugar together, and mix with the dry ingredients.
2. Beat the egg and add it.
3. Stir until everything is well combined.
4. Cook at 180°C (355°F) for about 50 minutes in a greased tin with greaseproof paper on the bottom.
5. When cake has cooled, add 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 cinnamon ground
• 530g/1lb 3oz carrots, peeled and grated
• 150g/5oz walnuts, chopped

For the topping:

• 200g/7oz cream cheese
• 150g/5oz sugar
• 100g/3½oz butter

ProcedureEdit

1. 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.
2. 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.
3. 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.