Carrot Cake
July 1st, 2009
My daughter made this cake today. We found it at www.exclusivelyfood.com.au it is delicious and moist and more important easy to make. We used walnuts instead of the pecans.
Ingredients:
167ml (2/3 cup) oil (we use peanut oil, but any mild-flavoured oil could be used)
2 large eggs (we use eggs with a minimum weight of 59g)
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
124g (1/2 cup) drained crushed pineapple (unsweetened)
1 1/3 cups finely grated carrot
80g (2/3 cup) chopped pecan nuts
295g (1 1/3 cups) caster sugar
200g (1 1/3 cups) plain flour
1 teaspoon ground cinnamon
1 1/4 teaspoons bicarbonate of soda
Extra chopped pecan nuts, for decorating
Directions:
- Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
- Grease the side and base of a 20cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper.
- Stir oil, eggs, vanilla, pineapple, carrot, pecans and caster sugar together in a large bowl.
- Sift in flour, cinnamon and bicarbonate of soda. Stir until combined.
- Pour mixture into prepared pan.
- Bake for 55-65 minutes. When the cake is ready, a thin-bladed knife or wooden skewer inserted into the centre of the cake will come out without any batter attached.
- Cover cake with a clean tea towel and allow to cool in pan.
- When cake has cooled, spread top and sides with cream cheese icing and sprinkle with extra pecans.
- Store cake in an airtight container in the refrigerator. We allow slices of the cake to come to room temperature before serving.
Cream Cheese Icing
60g cream cheese, softened
30g (1 1/2 tablespoons) butter, softened
2 teaspoons (10ml) fresh lemon juice
180g (1 1/2 cups) icing sugar, sifted
Using an electric mixer or electric hand-held beaters, beat cream cheese, butter and lemon juice until light and fluffy. Gradually beat in sifted icing sugar and beat until icing is smooth. © www.exclusivelyfood.com.au
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