Carrot cake

Standaard
homemade carrot cake
Ingredients

  • Olive oil, to grease
  • 2 (about 300g) carrots
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (80g) brown sugar
  • 3/4 cup (185ml) olive oil
  • 1/2 cup (125ml) golden syrup
  • 3 eggs
  • 1 teaspoon vanilla essence

Icing

  • 250g spreadable cream cheese
  • 1/2 cup (80g) icing sugar
  • 1/2 teaspoon vanilla essence

Method

  • Step 1

    Preheat oven to 170C or 150C fan-force. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.

  • Step 2

    Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

  • Step 3

    Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.

  • Step 4

    Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

  • Step 5

    To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

  • Step 6

    Spread the icing over the cake.

Note: Store the cake in an airtight container for up to 3 days. You can freeze the un-iced cake wrapped in plastic wrap then in foil for up to 1 month.

Please share your pictures or advises of your carrot cake!

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