The Carrot Cake

Classic Carrot Cake
Difficulty Medium Serves 10-12 RECIPEPrep time20 minutes RECIPECooking Time 80 - 90 Minutes

delicious magazine recipes

1 1/4 cups oil (such as canola, sunflower or rice oil)
2 cups Chelsea Raw Sugar
4 eggs (room temperature)
2 ½ cups of wholemeal flour
1 ½ tsp cinnamon
1 tsp salt
3 cups grated carrot (approx. 3 med sized carrots)
¾ cup of chopped walnuts (or substitute with same amount of chopped pecans, or raisins or sultanas)
2 tsp Baking soda

Lemon Cream Cheese Icing:
125g cream cheese, softened
40g butter, softened
2-2 1/2 cups Chelsea Lemon Flavoured Icing Sugar

Or Dairy Free Lemon Icing:
1 1/2 cups Chelsea Lemon Flavoured Icing Sugar
2-3 Tbsp hot water

Preheat oven to 160°C. Lightly grease a 23cm diameter round baking tin, line the base with greaseproof paper. Cut a length of greaseproof paper 72cm in length and fold in half lengthways and line sides of the tin, folded side of greaseproof paper to base of tin (height may need to be trimmed if too high for oven). Double lining tin will prevent cake from overcooking on the outside. 
Using an electric mixer beat oil and raw sugar until combined. Beat in eggs one at a time, until mixture is thick and creamy. 
In a separate bowl, combine wholemeal flour, cinnamon, salt, carrot and walnuts. Combine the two mixtures, add baking soda and stir until all ingredients combined. 
Pour into greased tin and bake for 80-90 minutes until cooked (put skewer through centre of cake, if it comes out clean cake is cooked). Allow cake to cool completely.(delicious magazine recipes).

Lemon cream Cheese Icing: 
Beat cream cheese and butter until smooth and creamy, add Lemon Flavoured icing sugar half a cup at a time until fluffy and lemon scented (add 1-2 teaspoons hot water if too thick). Spread over cooled cake in generous swirls and decorate with dried fruits and nuts. Makes about 2 cups.

Dairy Free Lemon Icing: Mix Lemon Flavoured icing sugar and a little hot water adding more water until a spreadable consistancy is reached. Spread over top of cake, decorate with nuts, seeds and dried fruit.delicious magazine recipes

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