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from [krystynacooks]
Best & Easy Carrot Cake from Wendy Knight, New Zealand

Best & Easy Carrot Cake from Wendy Knight, New Zealand

This is a super easy Carrot Cake It is a very light & moist cake It can be eaten with OR without the Frosting/Icing It came from my ex flatmate WENDY KNIGHT from New Zealand when we shared a duplex in Seaview Street Clovelly, NSW, AUSTRALIA in 1998

  • Yield: 10 servings

Ingredients

  • One cup(s) Granulated Sugar
  • 3/4 cup(s) Vegetable Oil
  • 2 whole(s) Eggs
  • 1 teaspoon(s) Cinnamon Powder
  • 1 teaspoon(s) BAKING SODA
  • 1 teaspoon(s) BAKING POWDER
  • 1 cup(s) All-Purpose Flour
  • 1+1/2 cup(s) GRATED CARROT
  • 3/4 cup(s) Chopped Walnuts
  • 3/4 cup(s) Sultanas
  • FROSTING
  • 30 Gms Butter
  • 30 Gms Cream Cheese
  • 1 cup(s) Icing Sugar
  • 1 teaspoon(s) Vanilla Essence

Preparation

Pre Heat Oven to 180oC or 350oF

Grease & paper baking tin I use 9" Inch Square

Cream the SUGAR & OIL ( This will not look like a butter/sugar creamed mixture ) The sugar will not dissolve totally I use a Kenwood & let it cream for about 3-5 minutes

Add the EGGS one at a time

Add the Sifted DRY Ingredients Cinnamon powder, Baking Powder/Soda & Plain/All Purpose Flour

Lastly FOLD in the Grated CARROTTS,

Add the WALNUTS & SULTANAS if using

Pour into prepared baking/Cake tin Round OR Square 9 " (INCH)

Bake on Middle shelf for 45 minutes OR till skewer comes out clean when testing

Allow to cool in baking tin before turning out onto cake rack to cool completely

NOTE: I like to test cake after 40 minutes Depends on the oven you are using

AT 45 minutes in a 9" Square tin it almost looked burnt where the sultanas came through on the bottom of cake Normally in another oven The cake needed 45 minutes

FROSTING:

Cream/blend together all ingredients till smooth & creamy Spread over cooled cake

Sprinkle over with finely Chopped Walnuts Or Sultanas Or Flaked Coconut

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Best & Easy Carrot Cake from Wendy Knight, New Zealand recipe

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