Who doesn’t love carrot cake? I have been making this cake for my family and selling it too. This cake is full of nutritious ingredients. I can’t explain how good it tastes.
Carrots can help you to keep your blood sugar levels under control. They can strengthen your bones too. Carrots have calcium, vitamin A and vitamin K too. Let’s start with the recipe.
Ingredients
For the cake
- 250 grams butter
- 210 grams of castor sugar
- 80 grams sugee/semolina
- 5 eggs
- 100 grams of self-raising flour
- 100 grams of plain flour
- 3 cups grated carrot (squeeze the juice and throw out)
- 1 teaspoon mixed spice
- 1 teaspoon vanilla essence
- 40 grams walnuts (chopped small)
- 20 grams currants (chopped small)
- 20 grams of almond nibs
For the topping
- 120 grams of cream cheese
- 70 grams of icing sugar
- 50 grams butter
- 1 tablespoon sunquick orange
Method
For the cake
- Cream butter and sugar with an electric beater for 2 minutes on medium speed, number 3.
- Once this mixture is light and creamy, add 1 egg at a time and continue this process until you finish all 5 eggs. Use speed number 1 for this process.
- Now add in 1 teaspoon of vanilla essence and sugee. Beat for 1 more minute. Leave this cake mixture to rest for 40 minutes.
- Sieve both flours with mixed spice and leave aside. Add grated carrots, walnuts, currants and almond nibs.
- Gradually fold in the flour 1 ladle at a time until it finishes. Use a spatula for this process.
- Line your cake tin with some butter and non-stick baking paper. Use a square 8-inch baking tin.
- Preheat your oven for 10 minutes before baking. Bake at 160 degrees celsius for 30 to 35 minutes depending on your oven. Do check with a skewer if your cake is baked before taking it out. Done.
For the cheese cream
- Beat cheese cream together with icing sugar with an electric beater for 2 minutes on medium speed, number 3.
- Then add butter and sunquick orange and beat for 1 more minute.
- Your cream cheese is done. Apply this cream cheese about 1cm in thickness onto your cake. It’s ready now!
Final thoughts
- Remember to soak the sugee at least 40 minutes before adding your other ingredients.
- If your currants are small, you don’t need to chop them.
- Grate your carrots manually or use a chopper.
- DO NOT forget to squeeze the juice from the carrots before you put them in the cake mixture.
- Apply the cheese cream only after 4 hours, once the cake is cool. After that, refrigerate it. Enjoy your delicious carrot cake!
Lina Binwani is a content writer under Headliner by Newswav, a programme where content creators get to tell their unique stories through articles and at the same time monetize their content within the Newswav app.
Register at headliner.newswav.com to become one of our content writers now!
Newswav is solely an aggregation platform and hosts the content. The views expressed and content above including media (pictures, videos, etc) were provided by the author. If you have any questions about the content, copyright or other issues of the work, please contact Newswav.
