Sunday, February 17, 2013

Carrot cake with Cream Cheese Icing.

No, this does not taste like carrots!
This recipe makes a delicious cake. We use a flavourless oil, instead of butter/milk.
Just watch your sugar intake. There is a lot of sugar in the cake and the icing.

Carrot Cake with Cream Cheese Icing

Loaf tin
Baking paper
Large and small bowl
Wooden spoon
Measuring cups/spoons

INGREDIENTS (per pair)
1/2 cup white sugar
1/2 cup plain flour
1/2 cup carrot (grated)- use 1/2 a big carrot
2 eggs (beaten)
1/4 cup oil
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp vanilla essence

1 Tbsp cream cheese
1/4 tsp lemon juice
½ cup icing sugar

1.     Preheat oven to 180°C.
2.     Line a loaf tin with baking paper.
3.     Place all ingredients into a large bowl and beat well.
4.     Pour mixture into loaf tin.
5.     Bake for approximately 30 minutes until a skewer inserted into the cake comes out clean.
6.     Remove the cake from oven and allow to cool for 5 minutes before removing from the tin.
7.     Add the icing ingredients together in a small bowl and beat until smooth.
8.     When the cake is cool, ice with the cream cheese icing. 

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