Cookbook:Carrot Cake

Cookbook | Ingredients | Recipes | Dessert | Cake

Carrot cake with powdered sugar

Variation I Edit

Ingredients Edit

Frosting Edit

Cake Edit

Procedure Edit

Frosting Edit

  1. Mix all ingredients together.

Cake Edit

  1. Melt the butter and sugar together, then mix in the dry ingredients.
  2. Beat the egg and add it to the batter.
  3. Stir in raisins and nuts until everything is well combined.
  4. Bake at 180°C (355°F) for about 50 minutes in a greased tin with greaseproof paper on the bottom.
  5. When cake has cooled, top with cream cheese frosting.

Variation II Edit

Ingredients Edit

Cake Edit

Topping Edit

Procedure Edit

  1. Mix all the ingredients together in a food processor for 5 minutes.
  2. Pour batter into a cake tin 26 cm (10½ inches) in diameter.
  3. Bake at 160°C (325°F/Gas 3) for 45 minutes.
  4. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin before.
  5. Unmold cake and place it on a cooling rack.
  6. 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.