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Carrot Cake II
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4516884
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Cake
- 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
- 200 g (7 oz) cream cheese
- 150 g (5 oz) granulated sugar
- 100 g (3½ oz) butter
Directions
- 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.
