Moist & spicy carrot cake
235 Recipes
Recipe Rating
Preparation Time: 10 Minutes
Cook Time: 50 - 60 minutes
Serves: Makes 1 large cake
A South African classic that will have everyone asking for more.
Ingredients
625ml (350 g) Snowflake self-raising flour
10ml bicarbonate of soda
2ml salt
8ml ground cinnamon
2ml ground ginger
100ml milk
300ml cooking oil
250ml (200 g) soft brown sugar
125ml (50 g) pecan nuts or walnuts, coarsely chopped
6 medium carrots, coarsely grated (about 25 ml)
1 quantity cream cheese icing
3 extra-large eggs
Extra chopped pecan nuts or walnuts for decorating
Method
- Sift flour, bicarbonate of soda, salt and spices together.
- Beat eggs, milk, oil and sugar together until thick and creamy.
- Add dry ingredients, alternately with nuts and carrots, to egg mixture and mix well.
- Spoon mixture into a greased 23 cm loose-bottom springform cake pan. Bake in a preheated oven at 180 °C for 50 - 60 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool.
- Ice top of cake with cream cheese icing and decorate with extra chopped nuts.
Carrot Cake
Taste good and shared as well
Carrot Cake
Taste good and shared as well
Ingredients
Very nice cake. Just review the ingredients. Just 3 large eggs and not 3 plus 3. Also 250 mls carrots and not 25 ml. Brilliant recipe otherwise! Well done!
