Thursday, July 21, 2011

Carrot cake

1. Vegetable oil – 140 ml
2. Light brown sugar – 200 gm
3. Grated carrot (weight when grated) – 300 gm
4. Raisins – 10 gm
5. Walnuts, chopped - 75 gm
6. Plain-all-purpose-flour – 180 gm
7. Soda bicarb + Baking soda – a little more than 1/2 tspn
8. Ground cinnamon – 1 tspn
9. Ground nutmeg – ½ tspn
10. 2 eggs
11. Vanilla essence – 1 tspn
Procedure:
1. Preheat the oven to 150°C.
2. Put all ingredients except the grated carrot and chopped walnuts in a processor and blitz till everything mixes.
3. Now switch off and fold in the grated carrots and walnuts.
4. Line a cake tin and pour the cake mixture in.
5. Bake at 150°C for about 1.25 hrs, till a knife comes out clean.
6. Let it cool on a plate.
Icing:
Ingredients:
1. Cream cheese – from the fridge – a little less than 250 gm
2. Zest of an orange
3. Butter – 50 gm
4. Vanilla essence – 1 tspn
5. Icing sugar - 275 gm
Note: After the cake cools completely, then put on the icing.

Procedure:
1. Put the ingredients in a processor and blitz on the whip mode, and get a smooth, thick paste.
2. With a butter knife, spread it on the cake.
3. Eat !!

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