Cookbook:Carrot Cake

Cookbook | Ingredients | Recipes | Dessert | Cake

Variation One

Carrot cake with powdered sugar

Ingredients

Frosting

• 100g icing sugar
• 50g cream cheese or creamy cottage cheese
• 25g margarine or butter
• 2.5ml vanilla essence

Cake

• 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.

Procedure

Frosting

1. Mix all ingredients together

Cake

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, top with cream cheese Icing

Variation Two

Ingredients

• 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:

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

Procedure

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.