Carrot Cake
Courtesy of Flour Advisory Bureau
Serve With:
This is a delicious light cake which keeps well for up to a week!
Servings: 6
This is a delicious light cake which keeps well for up to a week!
Prep Time: 15 Min.
Cook Time: 60 Min.
What you need:
* 1 1/2 c. self raising flour
* 1 1/2 c. whole wheat flour
* 1 tsp. baking powder
* 1 1/8 c. soft light brown sugar
* 1 tsp. cinnamon
* 4 eggs
* 1 c. sunflower oil
* 1 c. carrots, peeled and finely grated
* grated zest of a lemon and juice of ½ a lemon
Topping
* 1/4 c. cream cheese
* 2 c. confectioners sugar, sifted
* juice of ½ lemon
* 1 1/2 c. whole wheat flour
* 1 tsp. baking powder
* 1 1/8 c. soft light brown sugar
* 1 tsp. cinnamon
* 4 eggs
* 1 c. sunflower oil
* 1 c. carrots, peeled and finely grated
* grated zest of a lemon and juice of ½ a lemon
Topping
* 1/4 c. cream cheese
* 2 c. confectioners sugar, sifted
* juice of ½ lemon
What to do:
1. Lightly butter a (8") round spring form pan and line with wax paper.
2. Mix flours,baking powder, sugar and cinnamon in a large bowl.
3. Mix the eggs and oil in a bowl and whisk together, then add to the flour and mix well. Add the carrots and 1/2 of the lemon juice and mix.
3. Spoon the mixture into prepared cake tin and bake at 300°F for 1 hour until the center is firm when pressed and the top is golden. Allow to cool for 5 minutes then remove from pan and place on a wire rack to cool completely.
4. Put the cream cheese in a bowl and gradually add the sifted confectioners sugar. Add only enough lemon juice to make a soft, spreadable icing consistency
5. Spoon topping onto the cake and spread with a knife.
2. Mix flours,baking powder, sugar and cinnamon in a large bowl.
3. Mix the eggs and oil in a bowl and whisk together, then add to the flour and mix well. Add the carrots and 1/2 of the lemon juice and mix.
3. Spoon the mixture into prepared cake tin and bake at 300°F for 1 hour until the center is firm when pressed and the top is golden. Allow to cool for 5 minutes then remove from pan and place on a wire rack to cool completely.
4. Put the cream cheese in a bowl and gradually add the sifted confectioners sugar. Add only enough lemon juice to make a soft, spreadable icing consistency
5. Spoon topping onto the cake and spread with a knife.
Wine pairings:
Icewine/Eiswien, Champagne, Prosecco