Food for the Soul

Carrot Cake

Sometimes this recipe is called a passion cake. Call it what you like - it's still delicious.

Ingredients

Dry
275g plain flour
10ml (2 tsp) baking powder
5ml (1 tsp) bicarbonmate of soda
5ml (1 tsp) salt
175g  soft light brown sugar
50g chopped walnuts
2 mashed ripe bananas
3 eggs
175g grated carrots
175ml vegetable oil or melted butter

Icing
75g butter
75g soft cream cheese
175-200g icing sugar
2.5ml vanilla extract
grated zest and half the juice of a lemon

Method

Put the oven on at 180°C.

Prepare a cake tin. I use one about 9 inches round and with a removable side/base which makes removal of the cake much easier.

Put all the cake ingredients in a big bowl and mix together well with a wooden spoon until you have a batter.

Put the batter in the tin and place in the oven for about 1 hour. Test with a skewer, if it comes out clean the centre is cooked. Otherwise give it another few minutes. Once cooked place on a rack to cool before removing the tin.

To make the icing beat all the ingredients together until creamed. If it's too wet just add some more icing sugar. The volume of lemon juice can vary a bit.

Once the cake is cooled cut it horizontally. Now ice the middle and the top. Re-assemble and try to resist eating it. Impossible.

Tips

You must wait for the cake to cool completely before icing, otherwise the icing will melt and while it might taste OK it will look terrible.

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