Carrot cake recipe for afternoon tea

August 4, 2009

Carrot cake

BY NOELA MACLEOD, ESSENDON BRANCH, VIC

Ingredients for cake:

²/³ cup canola oil

¹/³ cup soft brown sugar

2 eggs

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½ cup honey

1 cup plain flour

¾ cup wholemeal plain flour

1 teaspoon mixed spice

1½ teaspoons baking powder

1 teaspoon bicarbonate of soda

2 cups grated carrot

½ cup chopped pecan nuts

½ cup chopped raisins

Ingredients for icing

90g softened cream cheese

1 cup icing sugar
1/2 tablespoon vanilla essence
1 teaspoon honey

SERVES 10–12

Method for cake:

Preheat oven to 180°C. Grease a deep 20-cm square cake tin and line it with greased greaseproof paper.

Place oil, brown sugar, eggs and honey into a bowl and beat until thick and creamy. Sift together fl ours, spice, baking powder and carb soda, tipping any husks from the sifter back into the fl our. Fold fl ours into oil mixture alternately with carrots, nuts and raisins.

Pour mixture into the prepared cake tin and bake for 55–60 minutes, until cake is cooked when tested. Stand in the tin for 5 minutes before turning out on to cooling tray.

Method for icing

Beat the cream cheese until light, then beat in sifted icing sugar, vanilla essence and honey, adding a little milk to give a spreading consistency. When cake is cool ice with cream-cheese frosting.

Recipe from the new “Country Women’s Association, Cakes” ($24.95, Penguin).

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