Carrot Cake With Cream Cheese Frosting |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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After many attempts at finding a decent recipe, I now use this one - taken from a Womens Weekly cookbook. Ingredients:
1 cup vegetable oil |
1 1/3 cups brown sugar |
3 eggs |
3 cups grated carrots |
1 cup coarsely chopped walnuts |
2 1/2 cups self raising flour |
1/2 teaspoon bicarbonate of soda |
2 teaspoons mixed spice |
30 g butter, softened |
80 g cream cheese |
1 teaspoon finely grated lemon rind |
1 1/2 cups icing sugar |
Directions:
1. Preheat oven to 180.
2. Grease a 22cm round cake tin and line with baking paper.
3. Beat oil, sugar and eggs in a small ball with an electric mixer until thick and creamy.
4. Transfer mixture to a larger bowl; using a wooden spoon, stir in carrot and nuts, then siffted dry ingredients. Pour the mixture into your prepared tin.
5. Bake in preheated oven for about 1 1/4 hours. Stand cake for 5 minutes before transfering to a wire to cool.
6. FROSTING:
7. Beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy; gradually beat in icing sugar until smooth. Spread on top of cooled cake.
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