Carrot cake

Carrot cake: Care for a slice? Image: Asande Mpila.

Carrot cake – Enjoy a luxurious afternoon teatime bite

This cake does only taste heavenly, but is also a feast for the eye!

Carrot cake

Carrot cake: Care for a slice? Image: Asande Mpila.

Soft, moist, luxurious carrot cake, anyone? Not to forget about the fluffy cream cheese icing to finish it off! This delicious cake is perfect for your afternoon teatime treat. However, this cake does only taste heavenly, but is also a feast for the eye, that it can serve as a centrepiece for any family or friend gathering.

Baking this carrot cake is not really time-consuming. Whip all the ingredients together in about 10 to 15 minutes and then pop it into the oven for about 40 minutes. After the baking time, if the cake springs back if you lightly touch it, then you know it is fully baked. Remove from the oven, allow it to stand for 10 minutes in the baking tin, before turning it over on the cooling rack.

In the meantime, prepare your cream cheese icing and as soon as the cake has cooled down, you can start to ice the carrot cake and decorate it any way you see fit.

Carrot cake recipe

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Recipe by Asande Mpila Course: DessertCuisine: GlobalDifficulty: Easy
Servings

18

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • Cake
  • 2 kg cake flour

  • 30 ml baking powder

  • 30 ml bicarbonate of soda

  • 20 ml ground cinnamon

  • 750 ml sugar

  • 8 eggs

  • 500 ml oil

  • 1.2 kg carrot, grated

  • Cream cheese icing
  • 450 g butter

  • 750 g cream cheese

  • 15 ml vanilla essence

  • 450 g icing sugar

Method

  • Cake
  • Sift the flour, baking powder, bicarbonate of soda and cinnamon into a bowl. Stir in the sugar.
  • Beat the eggs and oil together.
  • Add the egg mixture and carrot to the dry ingredients stirring until well combined.
  • Pour the mixture into a baking paper-lined 20 cm ring tin. Leave to stand for 5 minutes.
  • Bake at 180°C for 35 to 40 minutes until the cake springs back when lightly touched.
  • Leave in the tin for 10 minutes before turning onto a cooling rack.
  • Cream cheese icing
  • Place the butter, cream cheese, vanilla essence and icing sugar into a bowl of a food processor and process until smooth.
  • Layer the carrot cake, pipe the cream cheese icing repeatedly 4 times.
  • Then cover the whole cake with cream cheese icing all around, and decorate with roses or flowers of your choice.

Notes

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