Eat-your-heart-out-Bunny! Carrot Cake

Carrot Cake Recipe

If you thought the previous recipe was easy, wait ’til you see this one!

Ingredients:

  • 200 ml Flour
  • 250 ml (1 cup) Sugar
  • 5 ml (teaspoon) Baking powder
  • 5 ml (teaspoon) Bicarbonate of Soda
  • 5 ml (teaspoon) Salt
  • 5 ml (teaspoon) Ground cinnamon
  • 60ml (¼ cup) pecan nuts/almonds (optional)
  • 500 ml (2 cups) Grated carrots
  • 125 ml (½ cup) Oil
  • 2 eggs


Preparation
:

  1. Pre-heat oven to 180°C  (350°F) and spray your cake pan with a non-stick baking spray.
  2. Sieve all dry ingredients together.
  3. Beat the eggs and oil together.
  4. Add the egg mixture, carrots and pecan nuts/almonds to the dry ingredients and mix well.
  5. Pour the mixture into your cake pan and bake 35-40 minutes.
  6. Leave the cake in the pan to cool for 10 minutes before you take it out the pan to cool further on a cooling rack.

Cream cheese Frosting

Ingredients:

  • 1 egg white
  • 500 ml (2 cups) confectioners’ sugar (icing sugar), sifted
  • 2.5 ml (½ teaspoon) vanilla extract
  • 250 ml (1 cup) cream cheese

Preperation:

  1. Beat the egg whites until they begin to rise and hold their shape.
  2. While whipping, beat in the confectioners’ sugar (icing sugar) until very stiff and firm, about 2 minutes.
  3. Add the cream cheese and vanilla extract and beat until smooth.

Decorating

This video from Allrecipes.com explains it better than I can, so check it out:

Just a note:

  • You can also use a cake leveler in step one.
  • Double the frosting recipe if making a layer cake.

Keep Smiling,

Lady Cookie Monster

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2 thoughts on “Eat-your-heart-out-Bunny! Carrot Cake

  1. Rebecca says:

    Okay – you’ve inspired me – I’m going to make this one on the weekend :). Chris’ birthday on Monday, so this will be his birthday cake! I have never made cream cheese frosting before, so am looking forward to this challenge!

    • YAY! 😀
      When I made the frosting it was a bit too runny for my liking, a few minutes in the fridge does the trick. I guess it depends what kind of cream cheese you use. Because they specified a certain brand that wasn’t available. Looking forward to your pics!!!

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