Sunday, February 19, 2017

Carrot Cake with Cream Cheese icing.

Carrot Cake with Cream Cheese Icing
 
Learning Intentions
Why carrots in a cake?    What does the oil replace.    Skewer testing cakes,    Cooling the cake before icing,  Making icing
Equipment
Small round cake tin and baking paper
Large and small bowl
Whisk
Peeler
Grater
Wooden spoon
Measuring cups/spoons
Cooling rack
INGREDIENTS (per pair)
1/2 cup white sugar
3/4 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

ICING
1 Tbsp cream cheese
1/4 tsp lemon juice
½ cup icing sugar
METHOD
1. Preheat oven to 180°C.
2. Line a small round cake tin with baking paper.
3. Place all ingredients into a large bowl and beat well.
4. Pour mixture into cake tin.
5. Bake for approximately 20-30 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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