Baking ‘FEVER’-ishly Classic carrot cake

2018-09-12 06:00
PHOTO: food24

PHOTO: food24

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•500-625 ml white sugar

•250 ml oil

•4 jumbo eggs

•500 g cake flour

•10 ml bicarbonate of soda

•10 ml ground cinnamon

•2 ml salt

•500 g coarsely grated carrots

•1 can crushed pineapple, drained

•125 g desiccated coconut

•200 g roughly chopped walnuts or pecan nuts

•10 ml finely grated orange zest

•5 ml vanilla essence

METHOD: 1.5 hours

At last an icing for classic carrot cake that’s firm and not too runny.

1. Cake- Preheat the oven to 180 °C. Grease one large (25 cm) ring cake tin or 2 small (22 cm) ring cake tins with margarine or nonstick spray. Dust with cake flour.

2. Cream together the sugar and oil. Add the eggs and whisk until creamy.

3. Sift together the dry ingredients and fold into the sugar mixture. Add the remaining ingredients and mix well with a wooden spoon.

4. Turn the batter into the prepared tin/s and bake for 1 to 1½ hours or until a skewer inserted in the middle of the cake comes out clean. Leave to cool slightly in the tin/s then turn it out onto a wire rack to cool completely.


Using a wooden spoon, mix together the cream cheese, lemon juice and icing sugar until smooth. Melt the butter and add to the cream cheese mixture while hot. Ice the cake/s thickly and scatter the chopped nuts on top. -FOOD24


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