Desserts
Carrot Cake Recipe
This is almost good for you – filled with carrots, raisins, nuts and love!
Carrot Cake
This yummy cake is packed full of carrots, raisins, walnuts and spices. You could eat it for breakfast and not feel quilt!
Ingredients
- 4 eggs
- 2 cups flour
- 2 cups brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 3 cups finely shredded carrot
- ¾ cup grapeseed oil or veggie oil
- ¾ cup lightly toasted walnuts or pecans
- ¼ cup hot water
- ½ cup raisins
- 2 tsp grated fresh ginger or ¾ tsp ginger
- 1 recipe cream cheese frosting
Instructions
- Preheat oven to 180C and grease and line a springform pan.
- Plump up the raisins by placing them in a cup and pouring hot water over the raisins. Set aside for 10 mins
- In large bowl, stir flour, sugar, baking powder, cinnamon, salt and baking soda
- In another bowl, combine eggs, carrot and oil. If using ginger , add it now.
- Add egg mixture to flour mixture. Stir to combine then add ½ cup nuts and raisins. Pour into prepared pan. Bake for 30-35 mins or until wooden skewer comes out clean. Cool cake in pan for 10 mins then remove from pan to completely cool on wire rack.
- Fill and frost with cream cheese frosting and top with remaining nuts. Cover and store in fridge for up to 3 days.
Cream Cheese Frosting
A great frosting – I always use Philly Cream cheese as I prefer it's tang
Ingredients
- 500 grams Philly Cream Cheese
- 3 tsp vanilla
- 3½-4 cups icing sugar
Instructions
- In a large mixing bowl beat cream cheese and vanilla on medium speed until light and fluffy. Gradually beat in icing sugar to reach desired spreading consistency.
- It's ready to use to frost your cake.
