Monday, January 31, 2011

carrot cake with cream cheese frosting

240g carrots (grated)
120g pineapples (tinned, drained and chopped)
60g raisins (lightly chopped)
60g walnuts (toasted, cooled and chopped coarsely)
240g self-raising flour
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla essence (add to eggs)
3 eggs
210g castor sugar
180ml cooking oil

1. Sift the flour with soda and baking powder. Add castor sugar.
2. Whisk eggs until frothy in a separate bowl. Add in vanilla essence.
3. Pour egg mixture into the flour and stir well. Then add grated carrots followed by cooking oil. Add in the chopped pineapples and stir well.
4. Then add in the raisins and walnuts.
5. Pour mixture into a greased and floured tray and bake in a preheated oven at 170°C for 45 minutes.
6. Remove from oven and allow to stand to cool before applying frosting.

Cream Cheese Frosting
6 tbs butter, at room temperature
1 package cream cheese, softened
1 tsp vanilla extract
3 1/2 to 4 cups confectioners' sugar
2-4 tbs milk, to make frosting spreadable

1. Combine the butter, the cream cheese and the vanilla in a medium sized bowl, and beat them together until they are light and fluffy.
2. Add the sugar gradually, beating well.
3. Add the milk a little at a time, until the frosting is a spreadable consistency.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...