CARROT CAKE

Sonja

Ingredients
4 Eggs
5 ml Bicarbonate of soda (1 t)
310 ml Castor sugar (1¼ cups)         
10 ml Baking powder (2 t)
625 ml Cake Flour (2½ cups)
5 ml Salt (1 t)
15 ml Cinnamon (1 T)
750 ml Grated carrot (3 cups)
5 ml Ground ginger (1 t)
125 ml Chopped pecan nuts
(½ cup) optional.

ICING
125 g Butter or margarine (½ cup)   
125 g Smooth cottage cheese (1½ cup)
500 g Icing sugar (2½ cups)               
5 ml Lemon Juice (1 t)

Method
Whisk eggs and sugar together until light and fluffy.  Add oil and beat until blended Sift dry ingredients together and add to beaten mixture.

Fold in carrot and nuts. Pour mixture into three 18 cm or two 22 cm greased and lined Cake pans.  Bake at 180®C (350ºF) for 30 minutes
(small) to 40 minutes (large) or until a Tester comes out clean.

Beat all icing ingredients tog DO NOT over beat. Ice cooled cake and decorate with nuts or Orange zest.

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Carrot cake – lower fat

From: EatingWell Magazine
Lower fat

 

 

 

 

 

 

 

 

 

 

Cake
500gram crushed pineapple
2 cups whole-wheat pastry flour (nutty wheat is ook al probeer)
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1½ cups granulated sugar
¾ cup   buttermilk
½ cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
¼ cup unsweetened flaked coconut
½ cup chopped walnuts, toasted
Frosting
340gram  cream cheese,  softened
½ cup confectioners’ sugar, sifted
1½ teaspoons vanilla extract
2 tablespoons coconut chips, or flaked coconut, toasted

 

To prepare cake: Preheat oven to 175C.
Coat a 9-by-13-inch baking pan with cooking spray.
Drain pineapple in a sieve set over a bowl, pressing on the solids.
Reserve the drained pineapple and ¼ cup of the juice.
Whisk flour, cinnamon, baking soda and salt in a medium bowl.
Whisk eggs, sugar, buttermilk, oil, vanilla and the ¼ cup pineapple juice in a large bowl until blended.
Stir in pineapple, carrots and ¼ cup coconut.
Add the dry ingredients and mix with a rubber spatula just until blended.
Stir in the nuts.
Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes.
Let cool completely on a wire rack.
To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy.
Spread the frosting over the cooled cake. Sprinkle with toasted coconut.