Wednesday, 10 June 2015

Carrot Cake




A good carrot cake is hard to go past. I think this one is nice enough to enjoy un-iced (try serving it as a dessert warm from the oven with ice cream on the side). However, if you’re willing to make a little extra effort, the icing definitely adds another dimension (and if your conscience allows, you could even consider doubling the quantities!).

For a 23-25cm cake
1/2 cup canola or other oil
3 large eggs
3 cups grated carrot
1 1/2 cups plain flour
1 cup brown sugar
1 tsp baking soda
1 1/2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground mixed spice
1/2 tsp salt
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)

Cream Cheese Icing
1/2 cup cold cream cheese
1 tsp vanilla essence
1–1 1/4 cups icing sugar

Preheat the oven to 180°C.

Measure the oil into a large bowl, break in the eggs and whisk until well combined. Add the grated carrot and stir until well mixed.

Sift in the flour, sugar, baking soda and powder, spices and salt. Sprinkle with the raisins and nuts if using, then stir until evenly mixed.

Non-stick spray a round 23-25cm tin. Pour the batter into the tin, then bake at 180°C for 25–35 minutes or until a skewer poked in the centre comes out clean.

Remove the cake from the oven, allow to cool in the tin for a few minutes before turning it out and cooling completely on a rack.

To make the icing, combine the cold cream cheese and vanilla essence in a food processor. Sift in the icing sugar (start with the smaller quantity) and process just enough to mix thoroughly.

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