Cookbook:Carrot Cake II
| Carrot Cake II | |
|---|---|
| Category | Cake recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Cake
[edit | edit source]- 450 ml (14 fl oz) vegetable oil
- 400 g (14 oz) plain flour
- 2 tsp bicarbonate soda
- 570 g (1 lb 4 oz) granulated sugar
- 290 g (10 oz) eggs
- 1 pinch of salt
- 12 g (½ oz) ground cinnamon
- 530 g (1 lb 3 oz) carrots, peeled and grated
- 150 g (5 oz) walnuts, chopped
Topping
[edit | edit source]- 200 g (7 oz) cream cheese
- 150 g (5 oz) granulated sugar
- 100 g (3½ oz) butter
Procedure
[edit | edit source]- Mix all the ingredients together in a food processor for 5 minutes.
- Pour batter into a cake tin 26 cm (10½ inches) in diameter.
- Bake at 160°C (325°F/Gas 3) for 45 minutes.
- Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
- Unmold cake and place it on a cooling rack.
- For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
- Spread frosting over the cake using a palette knife.