Carrot cake

By admin
20 April 2014

Full of flavour and moist without being mushy – this is the perfect homemade carrot cake.

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.

- Hope Malau

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