Monday, October 13, 2014

Moist Carrot Cake


2 cups all purpose flour
2 tsp. bicarbonate soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cups olive oil
1 cup castor sugar
1 cup brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup chopped nuts (pecans or walnuts)

Cream Cheese Frosting:

250gm cream cheese, softened
1/2 cup butter, softened
2 cups icing sugar
1 teaspoon vanilla extract


Preheat oven to 325°F. Prepare cake pan and lining with parchment or wax paper. Mix together in a bowl together flour, bicarbonate soda, baking powder, salt, cinnamon and nutmeg.
In a bigger bowl, whisk together eggs,olive oil, sugars, and vanilla for about minute or so. Add the dry ingredients to the wet mixture and mix for about 2 minutes more. Add the grated carrots. Then add nuts if desired. Pour batter in prepared cake pans and bake for approx. 35 to 40 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.

To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

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