Cake recipes

Chris Klein
Cake recipes

Best this traditional carrot cake with moreish cream cheese icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day

Nutrition and further information

Nutrition: Per serving (12)


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  • 100g sultanas or raisins
  • 100g walnuts or pecans, roughly chopped (optional)
  • For the icing

    Butter is created when lactic-acid generating bacteria are extra to cream and churned to make an…

  • 300g icing sugar
  • 100g complete-unwanted fat cream cheese
  • Heat oven to 180C/160C fan/gasoline 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Combine the flour, sugar, cinnamon and nutmeg with a excellent pinch of salt in a bowl. Squeeze any lumps of sugar via your fingers, shaking the bowl a number of occasions to deliver the lumps to the surface.

    Include the moist substances to the dry, along with the carrots, raisins and half the nuts, if making use of. Combine nicely to mix, then divide amongst the tins. Bake for 25-thirty mins or right up until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Depart to cool in the tins.

    To make the icing, beat the butter and sugar collectively till smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Take away the cakes from the tins and sandwich together with half the icing. Leading with the remaining icing and scatter with the remaining walnuts. Will maintain in the fridge for up to five days. Ideal eaten at space temperature.

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