Cookbook:Carrot Cake
Cookbook | Ingredients | Recipes | Dessert | Cake
Variation I Edit
Ingredients Edit
Frosting Edit
- 100 g icing sugar
- 50 g cream cheese or creamy cottage cheese
- 25 g margarine or butter
- 2.5 ml vanilla essence
Cake Edit
- 225 g flour
- 225 g grated carrot
- 150 g margarine or butter
- 250 g brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon lemon juice
- 1.5 teaspoons baking powder
- 1 egg
- Raisins (optional)
- Nuts (optional)
Procedure Edit
Frosting Edit
- Mix all ingredients together.
Cake Edit
- Melt the butter and sugar together, then mix in the dry ingredients.
- Beat the egg and add it to the batter.
- Stir in raisins and nuts until everything is well combined.
- Bake 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 frosting.
Variation II Edit
Ingredients Edit
Cake Edit
- 450 ml (14 fl oz) vegetable oil
- 400 g (14 oz) plain flour
- 2 tsp bicarbonate soda
- 570 g (1 lb 4 oz) sugar
- 290 g (10 oz) eggs
- 1 pinch of salt
- 12 g (½ oz) ground cinnamon
- 530 g (1 lb 3 oz) carrots, peeled and grated
- 150 g (5 oz) walnuts, chopped
Topping Edit
- 200 g (7 oz) cream cheese
- 150 g (5 oz) sugar
- 100 g (3½ oz) butter
Procedure Edit
- Mix all the ingredients together in a food processor for 5 minutes.
- Pour batter into a cake tin 26 cm (10½ inches) in diameter.
- Bake at 160°C (325°F/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.
- Unmold cake and place 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.