Carrot cake is a cake or pie which contains carrots mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture.Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency.Many carrot cake recipes include optional ingredients, such as nuts or raisins or pieces of pineapple or other canned or dried fruit. The most common icing on carrot cake is a cream cheese icing (icing sugar, butter and cream cheese). Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed but has fast become a favourite either as a desseror teatime treat the world over. Below find a carrot cake recipe you can try at home with or without the icing.Feel free to alter the recipe to your taste by substituting the nuts for raisins or other dried canned or fresh fruit of your choice e.g Pineapple.How about replacing a 3rd of the grated carrots with beetroot?Or candied ginger for a bit of zing and bite? Enjoy CARROT CAKE WITH CREAM CHEESE ICING 4 eggs 300 ml vegetable oil 300g white/Brown sugar 10 ml vanilla essence 250 g all-purpose flour 10 g/2 tea spns baking soda 10 g/2tea spns baking powder 3 g salt 5 g ground cinnamon 330 g coarsely grated carrots 110 g chopped pecans/Cashew/mixed nuts Cream Cheese Frosting 115 g butter, softened 225 g cream cheese, softened 480 g confectioners sugar 5 ml vanilla extract 110 g chopped pecans Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in nuts. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Spread the icing on the cooled cake and serve!
Posted on: Wed, 06 Nov 2013 07:47:22 +0000
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