Wednesday, 26 December 2007

Carrot Cake

The cream cheese frosting adds richness

Use 3 medium carrots for this recipe.


  • 1 cup corn oil
  • 1 cup brown sugar, firmly packed
  • 3 eggs
  • 3 cups coarsely grated carrot
  • 1 cup (120g) chopped walnuts or pecans
  • 1/2 cup chopped raisins
  • 21/2 cups self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp mixed spice

Cream Cheese Frosting

  • 30g butter
  • 80g cream cheese, softened
  • 1 tsp grated lemon rind
  • 1 tbsp lemon juice
  • 11/2 cups icing sugar


Grease 15cm x 25 cm loaf pan, line base with paper; grease paper.

Beat oil, sugar and eggs in a small bowl with eletric mixer until thick and creamy. Transfer mixture to large bowl, stir in carrots, nuts, raisins, then sifted dry ingredients.

Pour mixture into prepared pan, bake in oven at 190 degrees Celsius for 40 minutes. Cover loosely with foil, bake about further 45 minutes. Stand a few minutes before turning onto wire rack to cool. Top cool cake with cream cheese frosting.

Cream Cheese frosting: Beat butter, cream cheese, rind and juice in a small bowl with electric mixer, beat until light and fluffy; gradually beat in sifted icing sugar.

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