Carrot Cake

Carrot Cake

A delicious mouth-watering moist cake

Ingredients for the Cake:

200 g / 1 C minus 2 tsp Sugar

4 Eggs Large                          

250 ml / 1 C Sunflower Oil

200 g / 1¼ C Cake Flour

10 ml / 2 tsp Baking Powder

10 ml / 2 tsp Ground Cinnamon

5 ml / 1 tsp Mixed Spice

5 ml / 1 tsp Bicarbonate of Soda

125 g Mashed Bananas

125 g Grated Carrots

50 g Chopped Walnuts

Ingredients for the Cottage Cheese Icing:

100 g Medium Fat Margarine (16% Moisture)

250 g Icing Sugar

65 g Smooth Cottage Cheese

Preparation:

1.      Beat eggs and sugar until pale and thick and creamy.

2.      Add Sunflower Oil slowly to incorporate into egg mixture, whilst beating.

3.      Sieve all dry ingredients directly onto egg mixture and fold in gently.

4.      Lastly fold in bananas, carrots and walnuts.

5.      Pour cake mix into 2 x 20 cm greased cake rings and bake in center of preheated oven at 180° C / 350 F for 20-25 minutes.

6.      Cool on wire rack.

7.      Meanwhile cream the room temperature margarine until light and creamy.

8.      Fold in the sieved icing sugar and finally the cottage cheese.

9.      Sandwich the cooled cakes together with half of the icing

10.  Cover the top of the cake with the remainder of the icing and garnish with whole walnuts