Saturday, September 8, 2012

baking couture CARROT CAKE



Recipe from Taste photo my own

Ingredients


  • Olive oil, to grease
  • 2 (about 300g) carrots
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup (80g) brown sugar
  • 3/4 cup (185ml) oil
  • 1/2 cup (125ml) golden syrup
  • 3 eggs
  • 1 tsp vanilla essence
I cup chopped walnuts (optional)

Icing

  • 250g spreadable cream cheese
  • 1/2 cup (80g) icing sugar
  • 1/2 tsp vanilla essence

Method

  1. Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
  2. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
  3. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot. I added 1/2 the walnuts.
  4. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
  5. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
  6. Spread the icing over the cake. Then top with chopped walnuts.
I added walnuts to this recipe as I love the crunch 

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