Saturday, 15 February 2014

Carrot Cake

I have been making this carrot cake since my eldest son was a baby. I used to make it for the La Leche League meetings held in Warkworth, NZ - seems so long ago now!

I haven't made it for some time and as my eldest son was home for the weekend and he asked me to make it, so I did.  This time I substituted Rice Bran Oil instead of the usual cooking oil and I think it really made a difference to the taste.  

It is a nice quick and easy cake to make with a great taste - not sickly sweet like the ones you often buy in supermarkets or coffee shops - I wonder what they put in them to change the taste so much?

I thought I would share the recipe.

Place in a bowl:  
1/2 cup wholemeal flour
1/2 cup white flour
3/4 cup raw sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon

Beat and then add:
2 eggs

1/2 cup cooking oil
1 1/2 cups grated carrot.

Mix together.

Grease a ring tin very well and bake at 180 celcius/gas mark 5 for 30 - 40 minutes.

Ice when cool.

Beat together:
50 g cream cheese
25 g butter
1 cup icing sugar
1/2 tsp vanilla


1 comment:

  1. Yum … looks delicious. Cream cheese icing is THE BEST.


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