Carrot Cake

INGREDIENTS

For the cake
3 eggs
250ml oil
250ml flour
250ml sugar
8ml baking powder
3ml baking soda
8ml cinnamon
3ml salt
500ml finely grated carrots
60ml grated pecan nuts
60ml fine pineapple (optional)
For the topping
90g cream
90g smooth cottage cheese
180g sieved icing sugar
3ml vanilla essence

METHOD

Preheat your oven to 160⁰C .
2. Mix the eggs and oil together. Keep mixing until it’s almost light and fluffy in colour.
3. Add the sieved dry ingredients and mix well.
4. Now add the grated carrots and pecan nuts. If you choose to add pineapple to your cake this is your cue.
5. Mix everything together well.
6. Pour the batter into a sprayed pan. The batter fits nicely into a 23cm cake pan. But if you would like to use a 20cm pan , it will yield two cakes and these can either be stacked or served separately.
7. Bake the carrot cake in your pre-heated oven at 160⁰C for about 45 minutes.
8. While your cake is baking, you can make the topping. Beat the cream until soft peaks form. They should be nice and stiff.
9. Add in the cottage cheese, icing sugar and vanilla essence.
10. Once your carrot cake is cooled, pour the topping over the cake. If you would prefer a thicker glaze, add more icing sugar until the desired consistency is achieved.

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