Carrot Cake
This carrot cake recipe is quick and easy to make.
A suggestion for Christmas dessert.
By: Isabel Robson
Serves: 8
Preparation: 30 minutes
Ingredients:
400ml Whipping cream
300g Self raising flour
100g Grated carrots
50g Icing sugar
50g Melted butter
200g Granulated sugar
1 Clementine
1 tsp Baking soda
2 tsp Baking powder
6 Free range eggs
¼ tsp Salt
Serves: 8
Preparation: 30 minutes
Ingredients:
400ml Whipping cream
300g Self raising flour
100g Grated carrots
50g Icing sugar
50g Melted butter
200g Granulated sugar
1 Clementine
1 tsp Baking soda
2 tsp Baking powder
6 Free range eggs
¼ tsp Salt
- Turn oven on at 220 degrees Celsius.
- Mix melted butter with sifted granulated sugar.
- Add egg yolks (save the whites for later) and mix.
- Add sifted flour, baking soda, baking powder, juice and zest of a clementine and grated carrots.
- Mix until smooth but thick.
- Beat egg whites until firm.
- Add half of egg whites to cake mixture and mix well.
- Pour rest of beaten egg whites and fold gently.
- Grease 2 cake tins (25 cm diameter) and slip cake mixture evenly.
- Bake in the oven for 15 minutes and
- Take off the heat to cool down.
- Whip cream with icing sugar until firm.
- Add whipped cream in between cake layer and on top.
- Decorate with grated carrot and to taste.
Decadent cake for Christmas, Birthdays or any special occasion. It is an excellent
treat for the sweet tooth!
Don’t worry if the cake does not rise as much as you hoped for, it is not a soufflé!
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