Carrot cake

(Makes 1 cake)

3 extra large eggs
250 ml castor sugar (210 g)
250 ml cooking oil
500 ml Snowflake cake flour (280 g)
10 ml baking powder
3 ml salt
5 ml ground cinnamon
3 ml ground ginger
3 ml ground cloves
500 ml grated carrots
125 ml chopped pecan nuts, optional

Cream cheese icing
100 g butter or margarine
125 g smooth cottage cheese
500 ml icing sugar (250 g)
10 ml lemon juice

Whisk eggs and sugar together until light and fluffy. Add oil and beat well. Sift dry ingredients together and add to beaten mixture. Fold in carrot and nuts. Pour mixture into two lined and greased 20 cm cake tins or one 24 cm springform tin. Bake in a preheated oven at 180 °C for 35 – 40 minutes. Leave in tin for a few minutes and turn out onto a wire rack. Dust with icing sugar or ice with icing.

Combine all ingredients and mix until just smooth. Spread icing on cooled cake.

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