Rugani Carrots Carrot cake with a cream cheese icing recipe

Carrot cake with cream cheese frosting recipe

Ingredients – Cake

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins (optional)
  • 4 eggs
  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla essence
  • 1 cup of drained crushed pineapple (optional)
  • 3 Cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 4 tsp ground cinnamon
  • 1 cup chopped wall nuts

Ingredients – Icing

  • 250g Cream cheese
  • 500g Icing sugar
  • 1tsp vanilla essence
  • 1tsp Lemon juice

 

Method – Cake

In a medium bowl, combine grated carrots and brown sugar.
Set aside for 60 minutes, then stir in raisins.
Pre-heat oven to 185 ◦C.

Grease and flower the pan.

In a large bowl, beat eggs until light and fluffy.
Gradually beat in the white sugar, oil and vanilla.

Stir in the pineapple.

Combine the flour, baking soda, salt and cinnamon, stir into wet mixture until absorbed.
Finally stir in the carrot mixture and the wall nuts.
Pour evenly into the prepared pans.

Bake for 45-50 minutes, until cake test’s done with a toothpick.
Cool for 10 min and then remove from pan.
When completely cool ice with cream cheese icing.

Method – Icing

Place cream cheese into a medium mixing bowl.
Beat with an electric beater until smooth.
Mix in your vanilla essence and lemon juice.
Sift in you icing sugar and beat until smooth.

You are now ready to ice your cake – enjoy.