Food & Dining
This week we have a recipe for moist carrot cake with cream cheese icing, sent to us by Chris Wilding.
1-1/4 cups peanut oil
2 cups raw sugar
4 lightly beaten eggs
1 tsp vanilla essence
2 cups wholemeal flour
1 ½ tsps cinnamon
Pinch of salt
3 cups grated carrot
1 cup chopped walnuts
2 tsp baking soda
Beat together peanut oil and raw sugar.
Add lightly beaten eggs and one teaspoon of vanilla.
In a separate bowl combine wholemeal flour, cinnamon, pinch of salt, grated carrot,
and one cup chopped walnuts. (Ensure carrot coated with the flour)
Add this mixture to the other mixture (of oil, sugar, eggs and vanilla).
Mix well and then add 2 teaspoons baking soda
Line a 23cm round tin and then spray sides with cooking oil
Bake at 160 deg Celsius for approx 1 hour
CREAM CHEESE ICING
150gm traditional cream cheese, ¾ cup icing sugar, 1 teaspoon vanilla and ¼ cup melted butter.
Beat till pales in colour. Spread on ice cold cake
If you want to split the cake and put cream cheese icing in the middle as well as on top, use a 250gm container of traditional cream cheese and increase the other ingredients.
- The Wellingtonian