Moist Carrot Cake Recipe
Summary
Cooking Time3 MinDifficulty LevelMedium
Ingredients
| Oil | 1 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| 1 1/2 cups self-raising flour | ||
| Soda bicarbonate | 1 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Salt | To Taste | |
| Carrots | 2 Large, grated | |
| Walnuts | 3/4 Cup (16 tbs), chopped | |
| Cream cheese | 250 Gram (CREAM CHEESE ICING:) | |
| Icing Sugar | 2 Cup (16 tbs) (CREAM CHEESE ICING:) | |
| Lemon juice | 2 Teaspoon (CREAM CHEESE ICING:) | |
Directions
1. Beat oil, sugar and eggs until well combined.
2. Add sifted flour, bicarbonate soda, cinnamon and salt.
3. Fold in carrots and walnuts
4. Pour into a 20 cm greased cake dish.
5. Place on a rack, cook for 10-12 minutes on medium high.
6. Allow to stand 5 minutes before turning out.
7. Cool before icing.
ICING:
1. Beat cream cheese until smooth.
2. Add icing sugar and lemon juice and beat until smooth.
2. Add sifted flour, bicarbonate soda, cinnamon and salt.
3. Fold in carrots and walnuts
4. Pour into a 20 cm greased cake dish.
5. Place on a rack, cook for 10-12 minutes on medium high.
6. Allow to stand 5 minutes before turning out.
7. Cool before icing.
ICING:
1. Beat cream cheese until smooth.
2. Add icing sugar and lemon juice and beat until smooth.
Chef
