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Carrot Cake

Carrot Cake

Make one large, or two medium cakes, or 24 muffin sized cup cakes. Recipe can be halved.

3 cups plain flour 2 cups caster sugar 1 teaspoon salt 1 ½ teaspoons baking soda 1 cup undrained crushed pineapple (the smallest tin size is fine - (pineapple can be omitted)) 2 cups grated carrot (usually 2-3 carrots) 4 eggs 1 ½ cups oil 1 teaspoon vanilla essence ½ cup sunflower seeds

  • Into a large bowl sift flour, sugar, salt, and baking soda.
  • Add the sunflower seeds.
  • In a separate bowl beat the eggs
  • add the oil, pineapple, vanilla essence and carrots, mix.
  • Make a well in the dry ingredients bowl, then pour in the previously mixed wet ingredients.
  • Stir until all everything is combined and all the flour is absorbed.
  • Put into prepared tins, and bake at 180° C. If making cupcakes, check after 15-20 minutes, so that a skewer inserted in the middle comes out clean.
  • A ½ recipe cake takes around 40 minutes, a full-size cake around an hour or more.

Cream Cheese Icing

250 grams cream cheese (not lite as it’s too runny and doesn’t set) 50 gms butter, 1 tsp vanilla essence, 1 ½ cups icing sugar

  • Allow cream cheese to soften at room temperature.
  • Soften butter at low temperature in microwave or over hot water in saucepan, being careful not to melt it.
  • Add to the cream cheese, and beat together with a whisk until lump free (ok to have a few little lumps).
  • Add the vanilla essence, then the sifted icing sugar.
  • Pour over centre of cake and allow it to spread out.
  • Help with a clean knife to get it to the edges.
  • If icing cupcakes, cut a small corner in a plastic bag and squeeze icing through this in a spiral pattern from the outside in.
  • Decorate cakes with a few pumpkin seeds, cut-up dried apricots and sunflower seeds.

Page last modified on 2015 Apr 12 09:59

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