Posts Tagged ‘classic carrot cake’

Sunday Sweets- Classic Carrot Cake

Posted on: March 29th, 2009 by admin 5 Comments

Beans asked me to make a really traditional carrot cake- the kind with typical cream cheese frosting, fresh carrots, spices and walnuts, you know? Everyone has had the pleasure of eating it at one point, so today we thought we’d make one for our Sunday sweets and pass on the recipe that we’ve tweaked over time to make just right.

carrotcake

  • 1 c sugar
  • 3 eggs
  • 2 c grated carrot
  • 3/4 c vegetable oil
  • 1 1/3 c plain flour
  • 1/2 c chopped walnuts
  • 1 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract

Cream cheese icing

  • 150g (2/3 c) cream cheese (you can use light if you like), softened
  • 1 c icing sugar
  • 1 tsp vanilla extract
  • 1/3 cup finely chopped walnuts (for decorating)

Preheat oven to 180°C (350ºF). Grease a 22cm-round (8 or 9 in) cake pan and line base with baking paper.

Beat sugar and eggs in a small bowl until pale and thick. Add the oil and beat again. Stir in remaining ingredients. Pour mixture into the prepared pan.

Bake for about 1 hour or until cooked when tested. Stand cake in pan for 5 minutes. Turn onto a wire rack to cool.

For the icing:

Beat cream cheese, icing sugar and vanilla in a small bowl until smooth and fluffy. Spread icing over top of cake and sprinkle with walnuts.

For a really tasty variation, try making icing with a tub of marscapone, a couple spoons of cream cheese, a tablespoon of golden caster sugar and a heaped teaspoon of cinnamon. This is the deluxe cinnamon version.

Recipe highly adapted from: The Cake Bible, by Rose Levy Beranbaum (a terrific book)