Cookbook | Ingredients | Recipes
| Dessert | Cake
Variation One
Carrot cake with powdered sugar
Ingredients
Frosting
- 100g icing sugar
- 50g cream cheese or creamy cottage cheese
- 25g margarine or butter
- 2.5ml vanilla essence
Cake
- 225g flour
- 225g grated carrot
- 150g margarine or butter
- 250g brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon lemon juice
- 1.5 teaspoons baking powder
- 1 egg
- some raisins
- nuts can also be added.
Procedure
Frosting
- Mix all ingredients together
Cake
- Melt the Butter and Sugar together, and mix with the dry ingredients.
- Beat the egg and add it.
- Stir until everything is well combined.
- Cook at 180°C (355°F) for about 50 minutes in a greased tin with greaseproof paper on the bottom.
- When cake has cooled, add Cream Cheese Icing
Variation Two
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
Procedure
- 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.
This article is issued from Wikibooks. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.