Carrot Cake With Cream Cheese Frosting

INGREDIENTS

4 large eggs1 cup brown sugar1 cup white sugar1 teaspoon Vanilla essence1 ¼ cup Sunflower or Canola oil2 cups cake flour2 teaspoon baking powder1 teaspoon bicarbonate of soda½ teaspoon fine salt5ml Robertsons or other brand ginger powder5ml cinnamon powder2ml nutmeg powder5ml mixed spice powder3 cups or 300g finely grated carrots2 cups chopped pecans
For icing or frosting250g cream cheese, room temperature 100g margarine or butter, room temp3 teaspoon lemon juice2 cups icing sugarDash of fine salt½ teaspoon vanilla essenceEdible light green sparkle dust(optional)

METHOD

Grate carrots and set asidePreheat oven to 180 degrees celciusLightly grease and flour two 9 inch round cake pansMix dry ingredients together, flour, baking powder, bicarbonate of soda, salt, mixed spice, ginger, nutmeg, cinnamonIn a separate bowl or using your mixer cream eggs, oil and all the sugar together. Should be a creamy, caramel colourAdd the wet mixture to your dry ingredientsGently mix in the grated carrots and chopped Pecan nutsAdd mixture equally into two cake pansBake at 180 for 30 minutes or until an inserted skewer comes out cleanRemove from oven and cool cakes

Icing In a mixer, mix the cream cheese and margarine Add the lemon juiceAdd 2 cups of ice sugar and mix till it becomes like icingAdd vanilla essenceAdd a dash of fine salt and mix
Putting the cakes together.. Slice a little bit from the tops of the cakes to make them levelSandwich the cakes together with some icingSpread the top and sides of the cake with icingAdd edible green sparkle dust for decoration if desired
Bon Appetite!

POSTED ON

23 Jul 2020

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