Food - Cake and Tart Recipes

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Carrot cake

Carrot cake

Nothing beats a classic carrot cake - this one has a touch of cinnamon and walnuts.

For the carrot cake
450ml/16fl oz vegetable oil
400g/14oz plain flour
2 tsp bicarbonate of soda
550g/1lb 4oz sugar
5 free-range eggs
½ tsp salt
2½ tsp ground cinnamon
525g/1lb 3oz carrots, grated
150g/5½oz shelled walnuts, chopped

For the icing
200g/7oz cream cheese
150g/5½oz caster sugar
100g/3½oz butter, softened

Preparation method
For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.

Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.

Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.

Less than 30 mins preparation time
1 to 2 hours cooking time
Serves 8

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