Carrot Cake Recipe

Metric

Carrot Cake Recipe

Imperial
  • 180g cake flour
  • 10 ml cinnamon
  • 8 ml bicarbonate of soda
  • 5 ml nutmeg
  • 3 ml salt
  • 750 ml grated carrot
  • 300g sugar
  • 250 ml oil
  • 100g walnuts, chopped
  • 3 eggs, beaten
 Best Cake Recipes - Carrot Cake
  • 6.5 ounces cake flour
  • 1 heaped teaspoon cinnamon
  • 1 rounded teaspoon bicarbonate of soda
  • 1 teaspoon nutmeg
  • 2/4 teaspoon salt
  • 3 cups grated carrot
  • 10.5 ounces sugar
  • 9 ounces oil
  • 3.5 walnuts, chopped
  • 3 eggs, beaten
  1. Sift together flour, cinnamon bicarbonate of soda, nutmeg and salt.
  2. Set aside.
  3. Combine grated carrot, sugar, oil, walnuts and egg, mixing well.
  4. Add dry ingredients and mix well.
  5. Turn mixture into a deep, greased 25 cm microwave ring pan.
  6. Place pan on an inverted saucer and microwave on full power for 10 – 11 minutes.
  7. The cake should shrink away slightly from edges of pan.
  8. Turn pan during baking if the cake looks as if it is cooking unevenly.
  9. Cool slightly before inverting onto a serving plate.

Carrot Cake Icing

Metric

  • 250ml Smooth Cream Cheese
  • 350g Icing Sugar
  • 2.5ml Vanilla Essence
  • 100g butter
 

Imperial

  • 8 oz Smooth Cream Cheese
  • 11 oz Icing Sugar
  • 1/2 tsp Vanilla Essence
  • 3 oz butter
  1. To make the icing, beat cheese until smooth.
  2. Add butter and beat well.
  3. Add nuts and vanilla and mix thoroughly.
  4. Gradually add icing sugar, beating well to the desired consistency. Spread over cake.

Makes 1 ring cake.

In a conventional oven: Bake at 180˚C (350˚F) for 35 – 40 minutes.

Hint:  Leftover cream cheese icing can be covered and kept in a fridge for up to a week.

 

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