Cookbook:Carrot cake
From Wikibooks, the open-content textbooks collection
Ingredients
- 450ml/14fl oz vegetable oil
- 400g/14oz plain flour
- 2 tsp bicarbonate soda
- 570g/1lb 4oz sugar
- 290g/10oz eggs
- pinch of salt
- 12g/½oz cinnamon ground
- 530g/1lb 3oz carrots, peeled and grated
- 150g/5oz walnuts, chopped
For the topping:
- 200g/7oz cream cheese
- 150g/5oz sugar
- 100g/3½oz butter
Method
- Mix all the ingredients in a food processor for 5 minutes. Pour into a cake tin 26cm/10½in diameter and bake at 160C/325F/Gas 3 for 45 minutes.
- Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.
- For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft. Spread over the cake using a palette knife.
