Best Ever Carrot Cake

Ingredients

Description

Being a kiwi is all about enjoying a good carrot cake for afternoon tea and snacks. Vitamin A from carrots is wonderful for eyesight and general health. The cream cheese icing is a must.

For more recipes by Trudi Nelson, go to www.freshinthekitchen.co.nz

Method

Preheat your oven to 180°C.
Sift flours, spices and soda into a large mixing bowl.
Add all remaining ingredients and stir with a wooden spoon until just combined, don’t beat.
Line a 20-23 cm cake tin (6 cm deep) with baking paper and grease well. Pour cake mixture into the prepared tin and smooth the surface. Bake for one hour.
Remove your carrot cake from the oven and cool. Remove cake from cake tin and peel away paper. Spread top of cake with Cream Cheese Icing.

Cream Cheese Icing:
Beat all ingredients together until you get a smooth frosting consistency. Spread over the top of the carrot cake. Decorate with walnut halves and a collection of dried fruits (eg. raisins, sultanas, dried cranberries or currants).

Extra Carrot Cake hints:
- The best way to check your cake is cooked is to insert a skewer in to the centre of the cake and if it comes out clean, take it out of the oven.
- 3/4 cup of chopped walnuts is one 70g bag of walnut pieces from the supermarket. We used Tasti brand.
-1 cup of grated carrot is one peeled, large carrot.
- We very lightly beat the eggs before adding to the mixture.
- You can use other oil other than Rice Bran Oil, but we like the fact it reduces cholesterol absorption. A healthier carrot cake!

Categories

Baking

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