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Carrot Cake

With Easter just around the corner, what could be better than curling up with a delicious slice of carrot cake and cup of tea over the long weekend. I am a huge fan of Easter, but for some reason this year I’ve gone off the chocolate and would rather enjoy some yummy baked goods. This cake is sinfully good and ridiculously easy to make, it would be the perfect treat to take to any Easter celebrations you have planned for the weekend ahead. x

click read more for the recipe.

Carrot Cake

1 cup self-raising flour

1 cup plain flour

3 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground nutmeg

1 teaspoon baking soda

1 cup vegetable oil {I used olive oil as I didn’t have any vegetable oil and the results were the same}

1 cup lightly packed brown sugar

4 eggs

1/2 cup golden syrup

2 tablespoons vanilla essence

2 1/2 cups grated carrot

1 cup chopped walnuts

Preheat oven to 160°C. Grease a deep cake with with melted butter and line with baking paper.

In a large mixing bowl, add the flours, spices and baking soda and whisk until combined then make a well in the centre of the dry ingredients. In a large pouring jug, whisk oil, sugar, eggs, syrup and vanilla until combined. Pour this mixture into the dry ingredients and mix on a low speed until combined, add in the carrot and walnuts to the batter and continue to mix on low until combined.

Pour batter into prepared cake pan and bake for around an hour, or until a skewer comes out clean when interred into the center of the cake. Allow to cool in tin for at least 15 min, before turning out onto a wire rack. Allow to cool completely before icing.

Cream Cheese Icing

175g cream cheese

60g butter

1 1/2 cups icing sugar

1 teaspoons vanilla essence

Combine butter, cream cheese and vanilla and beat until smooth. Gradually add icing sugar until icing is smooth and creamy. Generously spread over the top of your cooled carrot cake. x


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