Carrot cake
Carrot cake
Walnuts add an exquisite smash to this delcious carrot cake however go ahead and forget about them in the event that you don't care for nuts. The cream cheddar icing is the thing that takes this exemplary carrot cake to a higher level!
Ingredients required to prepare Carrot cake
- 4 eggs
- 400g (14 oz) caster sugar
- 300ml (1/2 pint) vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons bicarbonate of soda
- 250g (9 oz) plain flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 350g (12 oz) grated carrots
- 1/2 teaspoon salt
- 125g (4 1/4 oz) chopped pecans
- Icing
- 1 (200g) tub cream cheese, softened
- 125g (4 1/4 oz) butter, softened
- 450g (1 lb) icing sugar
- 125g (4 1/4 oz) chopped pecans
- 1 teaspoon vanilla extract
How to prepare the recipe in simple steps
Preheat the broiler to 180 degrees C (gas mark 4). Oil and flour a 23x33cm heating tin.
In an enormous bowl, beat together eggs, oil, caster sugar and 2 teaspoons vanilla. Blend in flour, bicarbonate of pop, heating powder, salt and cinnamon. Mix in carrots and overlap in walnuts. Fill the pre-arranged tin.
Heat in the preheated stove for 40 to 50 minutes or until a stick embedded into the focal point of the cake confesses all. Give cool access search for gold minutes, then, at that point, turn out onto a wire rack and cool totally.
To Make besting: In a medium bowl, consolidate spread, cream cheddar, icing sugar and 1 teaspoon vanilla. Beat until the blend is smooth and rich. Mix in hacked walnuts. Spread over the highest point of cake when it has cooled.
