Tuesday, February 4, 2014

Carrot Cake

This recipe make a very large cake, you will need a 28 x 23 cake tin or large kuglehopf tin

3 Cups of grated carrot
2 Cups of wholemeal self-raising flour
1 cup of plain flour
2 cups of sugar
3 teaspoons of cinnamon
*1 cup of raisins
grated rind of an orange
3/4 cup of walnuts
6 eggs
1 and 1/3 cup of walnut or hazelnut oil, (substitute with vegetable oil)
2 teaspoons of vanilla

 1 x  250g packet of cream cheese at room temperature
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 tablespoons of honey
1 cup toasted shredded coconut
1 tablespoon candied fennel seeds, opptional


Butter and flour your  cake tin.
combine all dry ingredients, including , dried fruit, carrots and walnuts.
Make a well in the center.
Combine eggs, oil and vanilla, mix with dry ingredients.
 Pour into cake tin. Bake into a hot oven, 190 oC until cooked, this may take 45 minutes or longer.
Test with a bamboo skewer.
Let the cake rest ror 10 minutes before turning out onto rack to cool down before frosting.

To make the frosting: beat together cream cheese, honey, grated rind and juice. Use a small spatula or spoon to apply frosting.
Carefully sprinkle with coconut and finish off with a little sprinkle of candied fennel seeds if desired.

* instead of raisins, use a mix of sultanas and dates

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