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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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There are so many versions of carrot cake. Mine is a no fuss, great tasting one with a runny kind of topping. Ingredients:
cake |
4 eggs |
2 cups sugar (500 ml) |
1 teaspoon baking soda (5 ml) |
3 cups grated carrots (750 ml) |
1 cup oil (250 ml) |
2 1/2 cup self raising flour (625 ml) |
1 teaspoon finely grounded cinnamon (5 ml) |
1/4 teaspoon salt (1 ml) |
1/4 cup golden syrup (62,5 ml) |
icing |
3/4 cup butter (100 ml) |
3 cups sifted icing sugar (750 ml) |
3/4 cup smooth cottage cheese (200 ml) |
1/2 teaspoon vanilla essence (2,5 ml) |
1/2 cup chopped nuts (125 ml ) - optional |
Directions:
1. CAKE
2. =====
3. Beat eggs and sugar until creamy.
4. Beat in the oil.
5. Mix well.
6. Sift flour, baking soda, cinnamon and salt together.
7. Fold dry ingredients gradually into wet mixture.
8. Stir in the grated carrots lightly.
9. Stir in the syrup.
10. Pour into the shape pan that you'll like.
11. Bake for 40 minutes at 360 deg F (180 deg C)
12. ICING
13. =====
14. Mix butter and icing sugar very well.
15. Stir in the cheese.
16. Stir in the vanilla.
17. Place in freezer to cool down and set a bit.
18. Pour over cooled down cake.
19. Sprinkle nuts over.
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