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.