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Carrot Cake II

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Baked

Tags: medium difficulty, recipes for cake, recipes for dessert, recipes using baking soda, recipes using butter, recipes using carrot, recipes using cream cheese, recipes using egg, recipes using granulated sugar, recipes using ground cinnamon, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Cake_II)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACarrot%20Cake%20II&oldid=4516884

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Cake

  • 450 ml (14 fl oz) vegetable oil
  • 400 g (14 oz) plain flour
  • 2 tsp bicarbonate soda
  • 570 g (1 lb 4 oz) granulated sugar
  • 290 g (10 oz) eggs
  • 1 pinch of salt
  • 12 g (½ oz) ground cinnamon
  • 530 g (1 lb 3 oz) carrots, peeled and grated
  • 150 g (5 oz) walnuts, chopped

Topping

  • 200 g (7 oz) cream cheese
  • 150 g (5 oz) granulated sugar
  • 100 g (3½ oz) butter

Directions

  1. Mix all the ingredients together in a food processor for 5 minutes.
  2. Pour batter into a cake tin 26 cm (10½ inches) in diameter.
  3. Bake at 160°C (325°F/Gas 3) for 45 minutes.
  4. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
  5. Unmold cake and place it on a cooling rack.
  6. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
  7. Spread frosting over the cake using a palette knife.