Tuesday, March 6, 2012

Carrot Cake with Cream Cheese Icing


  • 1 ¼ cup brown sugar
  • ¾ cup vegetable oil
  • 3 eggs
  • 1 ½ cups plain flour
  • 1 ½ tsp baking powder
  • 1tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp vanilla extract
  • 2 ½ cups grated carrot
  • ½ cup chopped pecans

  1. Pre heat oven to 180 deg C. 
  2. Place the sugar, vanilla and the oil in a bowl and beat for 3 min. Add eggs 1 at a time beating well after each addition. 
  3. Sift flour, baking soda, baking powder, cinnamon and ginger into the sugar mixture. 
  4. Add the nuts and carrot and mix gently.
  5. Pour the mixture into an 8 inch round tin lined with baking paper and bake for 55-60 min. 
Serves 8

 This carrot cake does not contain sultanas for people who don’t like dried fruit we know you are out there and this is for you.

Cream Cheese Icing

250g (8oz) cream cheese
1 ½ tbsp lemon juice
1 tsp vanilla extract
1/3 cup icing sugar

Beat softened cream cheese until smooth. Add sifted icing sugar and the lemon juice and vanilla. Beat until smooth. Spread thickly.  This icing is great on Banana cake, Madiera cake or Ginger cake too!

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