top of page
thekitchengardennz

A Classic For A Reason - Mum's Carrot Cake Recipe

Updated: Nov 30, 2023



A Classic For A Reason - Mum's Carrot Cake


What makes a classic? Is it something that has been around forever or is it a Classic because it brings on an emotional feeling.

Once upon a time, every cafe had a carrot cake with lashings of cream cheese icing, and if there wasn’t anything in their cabinet that took your fancy you could guarantee at least the carrot cake would be good.

For me, the carrot cake has a more happier memory attached to it.


Mum’s Carrot Cake


Fits a 26cm springform tin. So, A Classic For A Reason - Mum's Carrot Cake Recipe...

Ingredients


  • 3 eggs

  • 2C brown sugar

  • 1C rice or bran oil

  • 3 carrots-grated

  • 410g tin crushed pineapple

  • 2tsp ground ginger, cloves, mixed spice, cinnamon

  • 2C flour

  • 2tsp baking soda

  • 1/2C walnuts-roughly chopped


Method


Preheat oven to 175’C and grease and line a springform tin. Mix first 5 ingredients together,then sift in the dry ingredients and walnuts into the wet and fold together.


Pour into tin and bake in the oven for 1hr. Test cake with a skewer and if still not done cover with foil and return to the oven for another 20mins or till done.

Stand on a cooling rack without removing from the tin for 15mins then turn out and cool completely before icing.

Cream Cheese icing

  • 250g cream cheese

  • 2Tbsp lemon juice

  • 1/4C icing sugar


Beat cream cheese till soften then add in icing sugar and beat together, add in juice and beat till light and fluffy.

Smooth over cooled cake and top with chopped walnuts.











61 views0 comments

Commentaires

Les commentaires n'ont pas pu être chargés.
Il semble qu'un problème technique est survenu. Veuillez essayer de vous reconnecter ou d'actualiser la page.
bottom of page