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Bakers Directory / Carrot Cake

Carrot Cake Recipe

Metric	Carrot Cake Recipe	Imperial
180g cake flour 10 ml cinnamon 8 ml bicarbonate of soda 5 ml nutmeg 3 ml salt 750 ml grated carrot 300g sugar 250 ml oil 100g walnuts, chopped 3 eggs, beaten		6.5 ounces cake flour 1 heaped teaspoon cinnamon 1 rounded teaspoon bicarbonate of soda 1 teaspoon nutmeg 2/4 teaspoon salt 3 cups grated carrot 10.5 ounces sugar 9 ounces oil 3.5 walnuts, chopped 3 eggs, beaten

Instructions

To make the icing, beat cheese until smooth.
Add butter and beat well.
Add nuts and vanilla and mix thoroughly.
Gradually add icing sugar, beating well to the Sift together flour, cinnamon bicarbonate of soda, nutmeg and salt.
Set aside.
Combine grated carrot, sugar, oil, walnuts and egg, mixing well.
Add dry ingredients and mix well.
Turn mixture into a deep, greased 25 cm microwave ring pan.
Place pan on an inverted saucer and microwave on full power for 10 – 11 minutes.
The cake should shrink away slightly from edges of pan.
Turn pan during baking if the cake looks as if it is cooking unevenly.
Cool slightly before inverting onto a serving plate.esired consistency. Spread over cake.

Carrot Cake Icing

Metric

250ml Smooth Cream Cheese
350g Icing Sugar
2.5ml Vanilla Essence
100g butter

Imperial

8 oz Smooth Cream Cheese
11 oz Icing Sugar
1/2 tsp Vanilla Essence
3 oz butter

Instructions

To make the icing, beat cheese until smooth.
Add butter and beat well.
Add nuts and vanilla and mix thoroughly.
Gradually add icing sugar, beating well to the desired consistency. Spread over cake.

Notes

Makes 1 ring cake.

In a conventional oven: Bake at 180˚C (350˚F) for 35 – 40 minutes.

Hint: Leftover cream cheese icing can be covered and kept in a fridge for up to a week.

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