Classic Carrot Cake
For me, baking is a great way to take time out from the office. It’s “me time”! Plus I get great joy from seeing friends and family eat my cakes, and at times, faster than the speed of light. So, take time out from your schedule, head to the kitchen and bake this classic Carrot Cake this weekend. It tastes fab-u-lous!
What you need for the cake
125 grams self raising wholemeal flour
270 grams plain flour
360 grams castor sugar
1 level teaspoon salt
1.5 teaspoon bicarbonate of soda
1 teaspoon cinnamon
250 grams undrained crushed pineapple (from a tin)
400 grams grated carrot
4 eggs
375 ml vegetable, sunflower, rapeseed oil (note: do not use Olive Oil)
What you need for the cream cheese icing
160 grams cream cheese
2 tablespoons soft butter
250 grams icing sugar
How to make
Sift flours and place into a large mixing bowl. Add sugar, salt, bicarbonate of soda, cinnamon. Mix all together. Add pineapple, carrot, eggs, oil and vanilla. Beat with a large spoon until well combined.
Spoon the mixture into a greased 24cm (approx) baking tin that has been lined with baking parchment. Bake in a pre-heated oven at 180°C (350°F) for approx one hour or until a skewer is pulled out of the cake clean. Remove from the oven, and leave in tin for about 5 mins, before turning out onto a cooling tray. Leave until completely cold then ice with fabulous cream cheese icing. To make the icing, add all the ingredients together and beat until smooth.
Now make a cup of tea or coffee and eat this fabulously moist carrot cake and enjoy!!
Other Delicious Delights
Death by Chocolate Cake
Bonanza Banana Cake
Rocky Road Cookies for Summertime Fun
Pavlova Perfection
