Cookbook:Carrot Cake I
| Carrot Cake I | |
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| Category | Cake recipes |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | Cake
Ingredients
[edit | edit source]Frosting
[edit | edit source]- 100 g icing sugar
- 50 g cream cheese or creamy cottage cheese
- 25 g margarine or butter
- 2.5 ml vanilla essence
Cake
[edit | edit source]- 225 g flour
- 225 g grated carrot
- 150 g margarine or butter
- 250 g brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon lemon juice
- 1.5 teaspoons baking powder
- 1 egg
- Raisins (optional)
- Nuts (optional)
Procedure
[edit | edit source]Frosting
[edit | edit source]- Mix all ingredients together.
Cake
[edit | edit source]- Melt the butter and sugar together, then mix in the dry ingredients.
- Beat the egg and add it to the batter.
- Stir in raisins and nuts until everything is well combined.
- Bake at 180°C (355°F) for about 50 minutes in a greased tin with greaseproof paper on the bottom.
- When cake has cooled, top with cream cheese frosting.