Carrot cake

By Drum Digital
14 April 2014

Full of flavour and moist carrot cake without being mushy

Makes 1 medium cake

Preparation: 15 min

Baking: 1 hour

625 ml (2½ c) flour

5 ml (1 t) baking powder

5 ml (1 t) bicarbonate of soda

2 ml (½ t) allspice

2 ml (½ t) cinnamon

2 ml (½ t) nutmeg

pinch of salt

5 carrots, grated

250 ml (1 c) caster sugar

60 ml (¼ c) dark brown sugar

3 eggs

160 ml (? c) plain yoghurt

250 ml (1 c) oil

CREAM CHEESE ICING

230 g cream cheese

70 g butter

5 ml (1 t) vanilla essence

375 ml (1½ c) icing sugar

  1. Preheat the oven to 180 °C. Grease a 20 cm cake tin and line the bottom with baking paper.
  2. Pulse the flour, baking powder, bicarbonate of soda, spices and salt in a blender for 2 seconds. Tip into a bowl and mix with the grated carrots.
  3. In the blender combine the sugars, egg and yoghurt. With the blender running, pour in the oil and continue blending until well combined. Pour this mixture into the carrot mixture and mix to form a smooth dough.
  4. Pour into the prepared baking tin and bake for 45 minutes. Reduce the heat to 160 °C and bake for another 15 minutes.
  5. Turn the cake out on a wire rack and leave to cool.
  6. Cream cheese icing: Mix the cream cheese and butter in a bowl until well combined. Beat in the vanilla essence. Continue beating and add the icing sugar, making sure it’s well incorporated.
  7. Carefully slice the cake in half horizontally. Sandwich the layers together with the cream cheese icing and spread the rest of the icing on top.

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