My Little ROCK – Reliable Organised Cooking Kitchen

– Carrot Cake –

You may ask why the picture of the half eaten carrot cake, the truth is it was so delicious I just couldn’t help myself! This recipe is from a good friend of mine Mrs See who is a little ROCK in every respect. Mrs See is one of those women who has a million tasty recipes up her sleeve and at a moments notice seems to be able to produce the most wonderful cakes and sweets without batting an eyelid. Her carrot cake is moist, delicious and tasty with just the right amount of spice and walnuts to satisfy the harshest critic. What’s even better for me is that it contains no dried fruit which I hate! Thankyou for the recipe Mrs See, you’re a LEGEND!

Serves:

1 cake

Preparation Time:

15 minutes

Cooking Time:

45 – 50 minutes

Time to Table:

1 hour 45 minutes….you need to let this baby cool before you ice it.

Number of Ingredients:

For the cake: 10

For the icing: 5

Equipment:

Large round cake tin

Baking paper

Mixer

Ingredients for the cake:

2 eggs

3/4 cup grape seed oil

1/2 teaspoon vanilla essence

1 cup caster sugar

1 cup plain flour

1 teaspoon bicarb soda

1/2 teaspoon mixed spice

1/2 teaspoon salt

1 and 1/2 cups grated carrot (lightly packed)

1/2 cup chopped walnuts

Ingredients for the cream cheese frosting:

30 grams softened butter

90 grams cream cheese

1 tablespoon fresh lemon juice

1 teaspoon grated lemon rind

1 and 1/2 cups sifted icing sugar

Notes:

• I always grease my baking pan with a little butter.

Preparation:

• Preheat the oven to 180C on normal baking DO NOT USE FAN FORCED .
• Grab out all your ingredients and measure out your quantities.
• Bring out your mixer.
• Take the butter for the cream cheese frosting out the fridge to soften.
• Grate the carrots.
• Grate your lemon and then squeeze out the lemon juice.

Method:

1. Crack the eggs into a bowl.

2. Pour in the oil.

3. Add in the vanilla essence.

4. Throw in the sugar.

5. Mix well.

6. Sift in the dry ingredients which includes the flour, bicarb soda, mixed spice and salt.

7. Give the batter a good mix.

8. Throw in the grated carrot and walnuts.

9. Stir until well combined.

10. Grab out your cake tin and give it a grease with some butter.

11.  Line the base of the tin with some baking paper.

12. Transfer the mixture straight into your prepared tin and wack it in the pre-heated oven to bake for 45 – 50 minutes. Your house will then begin to smell of delicious baking aromas so I would advise you to close all windows and lock the front door to prevent unwanted visitors.

13. When the time is up pull out your cake and test it by inserting a skewer into the centre and checking it comes out clean.

14. Remove the cake from the baking pan, the faster its cools the sooner you get to ice it and then eat it.

15. While your letting the cake cool get on to the icing. Throw the cream chees into your mixer.

16. Add the softened butter.

17. Then beat it until it’s smooth and combined.

18. Next add then lemon juice.

19. Throw in the grated lemon rind.

20. And finally add in the sifted icing sugar.

21. Beat until smooth and creamy.

22. Finally ice your cake with the cream cheese frosting and enjoy.

Hints and Tips:

• Decorate the cake with any leftover grated lemon rind and walnuts you may have leftover.

Categories: Any Season, Baking, Carrot, Desserts, Oven - Cake, Time to Table: 1 Hour 45 min

Tags: bicarb soda, butter, carrot, carrot cake, castor sugar, cream cheese frosting, eggs, grape seed oil, icing sugar, lemon, lemon juice, lemon rind, mixed spice, plain flour, vanilla essence, walnuts