Ingredients for 🎂🥕Carrot Cake🥕🎂
- 350 g (12 oz) finely grated carrot (about 3 large carrots)
- 300 g (11 oz) plain flour
- 300 g (11 oz) sugar
- 250 ml (1 cup) sunflower or canola oil
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 & 1/2 tsp cinnamon powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup crushed pineapple (optional)
- Crushed walnuts (optional)
- Frosting
- 250 g (8 oz) cream cheese
- 200 g (7 oz) powdered sugar
- 60 g (2 oz) butter
- 1 tsp vanilla extract
- Grated zest of 1 orange
Cooking Instructions for making 🎂🥕Carrot Cake🥕🎂
#for_cake:
Sift the flour into a bowl. Add the baking powder, baking soda, cinnamon powder and salt and mix together.
Break the eggs into a clean bowl and whisk them until frothy.
Slowly beat in the sugar. It should take about 3-4 minutes.
Continue to beat the mixture while drizzling in the sunflower oil.
Beat in the vanilla essence. Add the flour mixture and beat for about 1 minute to give a smooth mixture.
Fold in the carrot and the pineapple using a spatula.
Lightly grease a two 9″ baking tin and pour in the mixture evenly. Bake in an oven at 180°C for 35-40 minutes or insert the toothpick comes out clean.
Remove the cake from the oven and allow to cool for 30 minutes. Turn the cake out onto a wire rack and leave it cool completely.
#For_frosting:
To make the frosting, gently beat together the butter and cream cheese. Slowly beat the powdered sugar into the mixture. Finally, beat in the vanilla extract and the orange zest.
Place the cooled cake on a board and cover with frosting. Finsh with a sprinkling of crushed walnuts.
#Tip:
You can also add chopped nuts or raisins into the batter for interesting variations on this cake.
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