Friday, 21 April 2017

BEST CARROT CAKE

CAKE
500-625 ml (2-2½ c) white sugar
250 ml (1 c) oil
4 jumbo eggs
500 g cake flour
10 ml (2 t) bicarbonate of soda
10 ml (2 t) ground cinnamon
2 ml (½ t) salt
500 g coarsely grated carrots
1 can (400 g) crushed pineapple, drained
125 g (1½ c) desiccated coconut
200 g roughly chopped walnuts or pecan nuts
5 ml (1 t) vanilla essence

CAKE Preheat the oven to 180 °C. Grease one large (25 cm) ring cake tin or 2 small (22 cm) ring cake tins with margarine r nonstick spray. Dust with cake flour.
Cream together the sugar and oil. Add the eggs and whisk until creamy.
Sift together the dry ingredients and fold into the sugar mixture. Add the remaining ingredients and mix well with a wooden spoon.
Turn the batter into the prepared tin/s and bake for 1 to 1½ hours or until a skewer inserted in the middle of the cake comes out clean. Leave to cool slightly in the tin/s then turn it out onto a wire rack to cool completely.
(I used cupcake pans)
TOPPING
Recipe credz: YouTube
Ingredients
1 tub cream cheese
150g softened butter
300g icing sugar
Chopped pecans
1 tsp v.e

In seperate 2 bowls beat butter in 1 and cream cheese in 1. Beat both till soft and smooth. Gradually add icing sugar and mix till evenly mixed.  Add v.e and beat .leave in fridge for 1 hour.

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