CARROT CAKE WTH CREAM CHEESE ICING
![]() |
INGREDIENTS 4 EGGS 375 g SUGAR 2 TSP VANILLA 1/4 TSP SALT 350 g CANOLA OIL 600 g GRATED CARROTS 350 g ALL PURPOSE FLOUR 7 g BAKING POWDER 5 g BAKING SODA 150 g WALNUT PIECES OPTIONAL CINNAMON, COCONUT FLAKES
ICING 500 g CREAM CHEESE 350 g ICING SUGAR 10 g LEMON JUICE |

INGREDIENTS
4 EGGS
375 g SUGAR
2 TSP VANILLA
1/4 TSP SALT
350 g CANOLA OIL
600 g GRATED CARROTS
350 g ALL PURPOSE FLOUR
7 g BAKING POWDER
5 g BAKING SODA
150 g WALNUT PIECES
OPTIONAL CINNAMON, COCONUT FLAKES
500 g CREAM CHEESE
350 g ICING SUGAR
10 g LEMON JUICE
METHOD (CAKE)
1. In the mixer, beat the eggs, sugar, salt and vanilla for 5 minutes. Add in the oil, let mix for a minute then add the dry ingredients.
2. Finish with the carrots and walnuts.
3. Cook in a non-stick baking pan at
325 F for 45-50 minutes. Allow to cool, top with cream cheese icing for added decadence.
TIP
Check cake at 45 mins with a toothpick to see if it is cooked all the way through, some ovens will vary.
METHOD (ICING — yields 3 cups)
1. Beat ingredients with an electric whisk until smooth.