Saturday, 15 February 2014

Carrot Cake with cream cheese frosting

This is a simple carrot cake recipe that requires no electric beater just the wooden spoon for mixing.
Adjusted recipe from Pooh's Yummy Cookbook.

2 large carrots peeled n grated roughly (about 250 gms after grating)
200 ml of canola oil/ sunflower oil
3 eggs lightly beaten
250 gm self raising flour
1 loaf tin 
1 teaspoon baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
225 gm brown fine sugar - original muscovado sugar 250gm

Preheat oven to 180 celcius. I used 170 for cornell oven using convection mode fan in the upper tray.

Weigh the flour into large bowl, add in the  baking powder, spices, sugar n carrots.

Add in the eggs n oil. Mix well n pour into the loaf tin. I sprayed some oil all around the tin first. 

Bake for 50 -60 minutes 

Remove from oven and cool 10 minutes .

Then place wire rack on top and carefully turn out cake.

When cake is cool, apply cream cheese icing.

Icing recipe
150 gm cream cheese softened.
4 tablespoon unsalted butter about 76 gm
1 tsp vanilla extract
180 gm icing sugar 

Beat all the ingredients together till smooth n creamy using your wooden spoon n chill in the fridge for 10 minutes before using a palette knife to apply cream.

The ingredients 

Before baking

After baking n the cream cheese icing

Cut into 12 pcs

Decorate with raisins or toasted walnut for a nice afternoon tea snack

You can try to colour the balance cream cheese icing n make carrots on the cake 

Decorated with a dollop of strawberry jam