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Carrot Cake

Carrot Cake

My kids have been asking me for ages to make this cake. They are young enough to think it is both weird and cool that carrots can be in cake! Oh to be young again with all the mystery of the world still to discover! And yes, obviously, we don’t get out much! I will say, the recipe I used ( was given to me by an old, dear friend I used to work with) makes for alot of cake so you could always make a half batch or as I did, make little cupcakes and freeze them and one large cake.

What You Need:

For the cake:

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 1 1/2 cups caster sugar
  • 2 1/2 cups self raising flour
  • 2 teaspoons bi-carb soda
  • 3 teaspoons cinnamon
  • 3/4 cup walnut pieces
  • 3 cups grated carrot
  • 1/2 teaspoon salt

For the icing:

  • 250g cream cheese
  • 250g icing sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1/4 cup walnut pieces

What You Need To Do:

Cake:
Preheat the oven to 180 degrees, and grease and line your prefered baking tins. The larger cake tin is a 25cm square number.

Get the kids lined up along the bench and hand out the vegetable peelers and put them to work, peeling the carrots. Grate them into a large bowl, or, if you have one of those fancy food processors that make life easy, you could use that.

While they are toiling away, you can sift the flour, sugar, bi-carb, cinnamon and salt into a very large bowl. Add the walnuts and give this a good mix.

Whisk the eggs lightly and add to the oil and vanilla. Pour this on top of the flour mix and add the grated carrot. See, I said you would need a very large bowl!

Mix it all up and pour the batter into your chosen tins.
Bake for about 30 minutes or until golden on top and a skewer comes out clean.

Icing:
Leave the cream cheese out overnight so it is nice and soft. All you have to do is whisk the cream cheese and the butter together until it is really smooth and then gradually add the icing sugar and lemon juice until you get your desired balance of sweet and sour. Spread the delicious creaminess over the top of the cooled cake, sprinkle with a few of the walnuts and you have made a decadent treat!