Carrot cake

Carrot cake

From
Tea and Cake
Serves
8-10

Ingredients

Quantity Ingredient
300g self-raising flour
1 teaspoon cinnamon
1 teaspoon mixed spice
4 eggs
330g caster sugar
1 teaspoon vanilla extract
300ml olive or vegetable oil
pinch salt
60g hazelnuts
60g walnut pieces
150g sultanas
3 large grated carrots

Cream cheese frosting

Quantity Ingredient
200g soft cream cheese
110g caster sugar
2 tablespoons lemon juice

Method

  1. Preheat oven to 180°C.
  2. Sift flour, cinnamon and mixed spice together into a large bowl. Add eggs, sugar, vanilla, oil and a pinch of salt. Mix lightly, then incorporate hazelnuts, walnuts, sultanas and grated carrots.
  3. Pour into a greased and lined 23 cm greased cake tin. Bake in preheated oven for 1 hour. Check the cake with a skewer. If it comes out clean, the cake is cooked; if it doesn’t, cook for a further 5–10 minutes and try again. Allow to cool in tin for 15 minutes, then remove and cool on cooling rack.
  4. To make the cream cheese frosting, place all the ingredients in a food processor and blend until smooth. Spread over the cake once it has completely cooled.

Variation

  • Carrot, cardamom and cashew cake

    Substitute ground cardamom for cinnamon, and omit mixed spices. Substitute cashews for hazelnuts and walnuts.
Tags:
Tea and Cake
sweets
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