I love carrot cake... but it has to be with cream cheese icing. This recipe is delicious (from the reliable Edmond's Cook Book) and has walnuts, cinnamon, crushed pineapple and grated orange rind in the cake, which makes it extra special.
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Carrot Cake
Ingredients
3 eggs
1/2 cup oil
2 cups plain flour
1 cup sugar
3 teaspoons baking soda
1/2 teaspoon cinnamon
3 cups carrot, grated
1/2 cup walnuts, chopped
1 teaspoon grated orange rind
3/4 cup crushed pineapple
Carrot Cake
Ingredients
3 eggs
1/2 cup oil
2 cups plain flour
1 cup sugar
3 teaspoons baking soda
1/2 teaspoon cinnamon
3 cups carrot, grated
1/2 cup walnuts, chopped
1 teaspoon grated orange rind
3/4 cup crushed pineapple
Method
Beat eggs until thick. Stir in oil. Sift flour, sugar, baking soda and cinnamon into the egg mixture and combine. Fold in carrots, walnuts, orange rind and pineapple. Grease and line the base of a 23cm ring tin. Spoon mixture into tin. Bake at 180 deg C for 40 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack. When cold ice with Cream Cheese Icing if wished (see below).
Cream Cheese Icing
2 tablespoons butter, softened
1/4 cup cream cheese
1 cup icing sugar
1/2 teaspoon grated lemon rind
Beat butter and cream cheese until creamy. Mix in icing sugar and lemon rind, beating well to combine.
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