Carrot Cake
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
59
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2
Eggs5 fluid ounces
Vegetable Oil200 g
Light Brown Sugar (soft)100 g
Raisin90 g
Pecan180 g
Flour (self-rising)1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)260 g
Cream Cheese (chilled)4 tbsps
Butter (softened)1 tsp
Vanilla ExtractDirections:
1
Preheat the oven to 300 degrees F
2
Grease and line a 5 by 9-inch loaf pan with greaseproof or parchment paper, and set aside
3
In a large bowl, beat the eggs, and then add the 5 ounces oil, brown sugar, grated carrot, raisins, and chopped nuts, if using
4
Sift in the flour, salt, baking soda, cinnamon, nutmeg, and mixed spices, and bring the mixture together using a wooden or large metal spoon
5
Pour the mixture into the prepared loaf pan, smooth the surface, and bake in the oven for 1 to 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean
6
Allow the cake to cool in the pan for about 5 minutes before removing
7
Cool the cake completely on a wire rack before serving
8
To make the icing: In a bowl, beat the cream cheese and butter together, until combined
9
Add the vanilla extract, confectioners' sugar, and finely grated orange zest, and mix to combine
10
The icing should be smooth, and quite thick
11
Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out
12
Cut the cake into slices to serve