Carrot Cake
Recipe supplied by: Karen Myors
Ingredients
- CAKE
- 3 cups Grated Carrot
- 1 cup Brown Sugar
- 1 cup Vegetable Oil
- 3 Eggs
- 2 cups Plain Flour
- 1.5 tspn Baking Powder
- 1/2 tspn Bicarb Soda
- 2 tspn Ground Cinnamon
- 1 tspn Ground Nutmeg
- 1/2 cup chopped Walnuts
- ICING
- 1 Tblspn Butter
- 250 g Cream Cheese
- 1/2 cup Icing Sugar
Method
- CAKE
- Heat oven 160 degrees C
- Spray and line 20cm cake tin
- Put Carrot, Brown Sugar,Oil and eggs in bowl and mix till combined
- Sift in Flour, and spices and gently stir until well mixed
- Stir in Walnuts
- Spoon batter into cake tin and bake for 1 hour or until cooked when tested with a skewer
- Cool in tin for 5 minutes, then turn out onto a rack to cool completely
- ICING
- Beat butter and cream cheese on high until light and fluffy
- Add icing sugar - mix throughly
- Spoon onto cake
- Best to be kept out of fridge so icing does not go hard
Cooking Tips & Tricks
To serve
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- Nutrition Facts:
- Recipe Uploaded: 21.07.2015
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