Carrot cake recipes
Ingredients
- 250g Self raising flour
- 0.5 tsp. Bicarbonate of soda
- 250g Soft brown sugar
- 0.5 tsp. Ground cinnamon
- 0.5 tsp. Salt
- 0.5 tsp. Vanilla essence
- 120g Leftover cooked carrot. pureed
- 100g Over-ripe pineapple. pureed
- 100g Walnuts
- 100g Desiccated coconut
- 125 ml Sunflower oil
Method
- 1. Preheat the oven to 180°C. Grease and base line a 20cm round cake tin.
- 2. Sieve the flour, salt, cinnamon and bicarbonate of soda into a large bowl. Whisk together the eggs with the sugar, vanilla essence, pureed carrot, pineapple, walnuts, coconut and oil together. Pour the wet ingredients into the flour, mix well until evenly combined. Spoon the mixture into the tin and bake for 45-50 minutes or until golden brown. Cool in the tin before turning out.
- 3. For the topping, beat together the cream cheese or cottage cheese with the vanilla essence and icing sugar until smooth. Spoon the icing onto the top of the cake and spread with a pallet knife.
Ingredients
- 100g pecans
- 340g carrots
- 260g plain flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 4 large eggs
- 300g sugar
- 240ml vegetable oil
- 2 teaspoons pure vanilla extract
- ICING ..............
- 57g unsalted butter
- 227g cream cheese
- 230g icing sugar
- 1 teaspoon pure vanilla extract
- 1 lemons zest
Method
- Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
- Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
- Peel and finely grate the carrots. Set aside.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans (or one large cake tin) and bake 25 to 30 minutes (45 - 1hr if in the large cake tin) or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
- To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.
- Serves 10 - 12.
- Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
Ingredients
- 4oz Walnuts
- 8oz Carrots
- Corn Oli 6oz
- 4 oz Unrefined soft brown sugar
- 3 Eggs
- 1 tsp Vanilla essence
- 6oz Wholemeal flour
- 1 tsp Bicarb of soda
- 1 tsp baking powder
- 1 tsp Ground cinnamon
- 1 tsp salt
- 1 oz White marzipan
Method
- 1. Lightly oil 2lb (900g) tin + line.
- 2. Roughly chop the walnuts. Peel and grate the carrots. Mix all but marzipan in bowl for 1min.
- 3. Spoon into tin.
- 4. Bake at 180oC for 1hr.
- 5. Grate marzipan over the top and grill.
- 6. Allow to cool in tin.
Sharon Wilson has contributed to these popular cooking recipes:
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