Carrot Cake

 

 Makes: 1 Big cake

Pre-heat oven: 180˚C

Ingredients for Cake:                                                                         

200ml Oil                                                                                              

310ml Light Brown Sugar     

375ml All Purpose Flour                                                             

7ml Baking Powder                                                                             

3ml Bicarbonate of Soda                                                                   

10ml Ground Cinnamon

5ml Ground Ginger

2ml Salt

3 Extra Big Eggs

625ml finely Grated Carrot

125ml Chopped Pecan nuts (optional)

Method for Cake:

1. Whisk oil and sugar together.
2. Sieve all the dry ingredients together
3. Add the dry and wet ingredients together with the 3 eggs and mix well.
4. Add the carrot and pecan nuts and mix again.
5. Spoon into well oiled 23cm loose bottom cake tin.
6. Bake for 50-60 minutes.
7. Take out of oven and let cool down slightly before removing from pan.
8. Take out of tin and let cool completely before decorating.

 

Ingredients for Cream cheese Topping:

50g Soft Butter or Margarine

625ml Icing Sugar

5ml Vanilla essence

100g Cream Cheese

 Method for topping:

1. Mix all the ingredients with the soft butter.
2. Don’t over whisk for the mixture can turn runny.
3. Decorate cake and sprinkle some nuts over the end product.