Hope everyone is enjoying their Wednesday. I haven't shared any recipes in a while so today I thought I'd do just that.
The other day I decided to make a carrot cake using a new recipe my Aunty had shared with me. It was only once it had been in the oven for several minutes that I discovered I'd used self raising flour instead of plain flour - oops!
Luckily, once I'd trimmed off the excess cake which had 'grown' over and above the edge of the cake tin, it didn't make a difference at all to the taste or appearance. Here is the recipe for anyone who'd like to give it a go...
Carrot Cake
Cake:
3 eggs
1 cup white sugar
¾ cup cooking oil
1⅓ cups plain flour
½ tsp salt
1⅓ tsp bicarb soda
1⅓ tsp cinnamon
1⅓ tsp baking powder
2 cups grated carrot
½ cup walnuts (optional)
1 tsp vanilla
Cream Cheese Frosting:
125g cream cheese
1 tsp butter
2 cups icing sugar (sifted)
2 tsp lemon juice
Grease a square 20cm cake tin (I actually used a slice tin) and preheat oven to 180°C (160°C fan-forced). Beat eggs and sugar until frothy. Add oil, stir in sifted dry ingredients and lastly fold in carrot and vanilla. Bake for approx. 1 hour (I found the time to be slightly less). When cool ice with cream cheese icing and sprinkle chopped walnuts on top.
Also, before it's too late, head over to my friend Janette's store at My Sweet Prints where there are still a few hours left of her amazing sale. She has some truly wonderful prints at 40% off...