This recipe comes from a family friend and can be altered depending on what ingredients you have available at the time - the key is the carrots!
Sally's Easy Carrot Cake Recipe
This recipe comes from a family friend and can be altered depending on what ingredients you have available at the...
Ingredients
| 175g | carrots |
| 2 | free-range eggs |
| 115g | organic caster sugar |
| 8ml | organic sunflower oil |
| 115g | organic self-raising flour |
| 1 tsp | Steenbergs organic Fairtrade cinnamon |
| ½tsp | Steenbergs organic ground nutmeg |
| 55g | organic desiccated coconut |
| 55g | organic chopped walnuts |
Orange icing
| ½ tub | cream cheese |
| 55g | organic icing sugar |
| 1 orange | grated rind or 1 tsp of orange powder |
Method
- Preheat the oven to 190°C. Grease and line 12.5cm square cake tin.
- Grate the carrots.
- Whisk the free range eggs and organic caster sugar together until thick and creamy.
- Whisk in the oil- slowly - then add remaining ingredients.
- Bake in the oven for 20-25 minutes or until firm but still moist. Use a wooden skewer to test this.
- Turn out from the cake tin and allow to cool on a wire tray.
- When cold, combine all the ingredients for the orange icing together and beat well. Spread the orange icing blend over the carrot cake.
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