Saturday, 14 September 2013

Carrot Cake

This Carrot Cake is thoroughly addictive. Moist, fresh and just Delicious. I have made this cake on several occasion and have even done them in a cup cake. You can add crystallized ginger , dates, chocolate . 

½ cup walnuts
2 cups flour
2 teaspoon baking powder
1 teaspoon grated nutmeg
1 teaspoon ginger
4 eggs
1 cup oil
1 cup brown sugar
2 cups grated carrots
100g good quality chocolate
½ cup of chopped date ( optional)

To Decorate

Pot of cream cheese 250g
Icing sugar to sweeten. ¼ cup
zest of one lemon
Sunflower seeds sprinkled.

  1. preheat oven to 160c. Greased a 23cm cake tin and line the bottom and sides with baking paper out to fixt exactly.
  2. Place walnuts on a baking tray and roast for 5 minutes. Set aside.
  3. Sift flour, baking powder and spices into a large mixing bowl.
  4. In a separate bowl, beat eggs until combined. Add oil and sugar and beat to combine.
  5. Add grated carrot, roasted walnuts, chocolate and date , and combine. Add to the flour mixture and stir to combine.
  6. Spoon batter into prepared cake tin and bake for 50-60 minutes or until the top springs back when touched lightly and a skewer comes out clean when inserted into the middle of the cake.
  7. Let the cake cool completely in the tin before turning out and peeling off the baking paper.
  8. Ice the top with cream cheese icing and garnish with the zest of lemon and sunflower seeds.