Monday, 21 January 2013

Carrot Cake/Cupcakes/Muffins

I found a carrot cake recipe on Ezra Pound Cake two years ago and I haven't stumbled upon a better one yet. While I've made a few changes to mine, it is almost exact to that one. I hope you enjoy it :)

For the cake you will need:
  • 2 cups of flower
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • 1 tablespoon of cinnamon
  • 1/2 a teaspoon of freshly ground nutmeg
  • 3/4 of a teaspoon of salt
  • 3 cups of grated carrots
  • 1 cup of chopped walnuts
  • 1/2 a cup of ground almonds
  • 1 cup of shredded coconut
  • 2 cups of sugar
  • 1 cup of canola or sunflower oil
  • 4 eggs
  • 1 & 1/2 teaspoons of vanilla essence
  1. Preheat your oven to 180 degrees Celsius, grease your cake pan(s)
  2. In a bowl, mix together all dry ingredients: flower, baking soda, baking powder, almonds, cinnamon, coconut, nutmeg and salt
  3. In a separate bowl, mix together your oil, sugar, eggs and vanilla essence
  4. Chop the walnuts and add them to the bowl with oil, eggs, etc
  5. Peel and grate your carrots and add them to the second bowl.
  6. Slowly add the flower to your bowl of wet ingredients, stir well
  7. Pour the mix into the cake pan(s) and place in the oven
  8. Bake for approximately 45 minutes (to make sure it's cooked, slide a knife into the middle and if it comes out gooey, you need to let it cook longer)

Let the cake(s) cool before icing

For the icing:
  • 8 ounces of cream cheese
  • 1 stick of butter (really healthy, I know)
  • 3 cups of icing sugar
  • 1 tablespoon of freshly squeezed lemon juice
  • 1/2 a cup of shredded coconut

No comments :

Post a Comment