Carrot Cake

carrot cake:

A.M. from Johannesburg asks: “Please can you help, I would like a recipe for carrot cake.”

Kurma replies: Here it is:

Carrot Cake

This moist carrot cake has a spicy, rich flavour and is iced with a vanilla cream-cheese frosting.



YIELD: one 20 cm (8-inch) cake

3 teaspoons fresh lemon juice

1 1/4 cup milk

2/3 cup corn or mild olove oil

2 teaspoons finely grated orange rind

3/4 cup soft brown sugar

3 teaspoons pure vanilla extract

1 1/2 cups wholemeal pastry flour

1 1/2 cups unbleached plain flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups carrots, coarsely grated (packed)

1/2 cup chopped walnuts


250g cream cheese, softened

1/4 cup butter, softened

1/4 cup icing sugar

1 teaspoon pure vanilla essence

Preheat the oven to 180°C/355°F.

Add the lemon juice to the milk and sour it.

Cream the oil, orange rind, and sugar and add the soured milk and vanilla.

Sift the flours together with the baking powder, spices, and salt. Add the liquid ingredients and beat until the mixture is smooth; then add the grated carrots and the nuts.

Butter a deep 20 cm (8-inch) cake tin. Pour in the batter and bake at 180°C/355°F for one hour or until a toothpick inserted into the centre of the cake comes out clean.

Allow the cake to cool in the tin until it pulls away from the sides of the pan; then, holding a cake rack over the pan, reverse the pan and allow the cake to fall out onto the rack.

Let the cake cool some more; then carefully lift it from the rack and place it on a serving plate.

Cream the frosting ingredients together with a beater and frost the cake.

Use within 2 days.
Posted by Kurma on 16/3/07; 2:04:24 AM

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