This easy carrot cake recipe from Chef Lianne Holt of the Capsicum Culinary Studio Cape Town branch, is super moist and light with grated carrots, pecan nuts and frosted with a delicious cream cheese frosting.
During the medieval times, sugar and sweeteners were considered expensive, which is why a naturally sweet, root vegetable, the carrot, was used as an alternative. Derived from a pudding, today’s traditional carrot cake, with its rich, cream cheese icing is a firm favourite amongst cake enthusiasts.
Some like it with nuts and raisins others with sultanas. In fact, there are so many derivatives of the recipe that it might be hard to pick a favourite. However, our Cape Town chef-lecturer, Lianne Holt, who lives and breathes culinary delights, shared her expertise on creating this delicious treat
- 3 x Eggs
- 250 ml Flour
- 250 ml Sugar
- 8 ml Baking powder
- 3 ml Baking soda
- 8 ml Cinnamon
- 3 ml Salt
- 250 ml Oil
- 500 ml Finely Grated Carrots
- 60 ml Grated Pecan nuts
- 60 ml Fine Pineapple (optional)
- 90g Cream
- 90g Smooth Cottage Cheese
- 180g Sieved Icing Sugar
- 3 ml Vanilla Essence
- Mix eggs & oil together – mix well until it’s almost a light fluffy colour.
- Add sieved dry ingredients and mix well.
- Add Grated Carrots & pecan nuts,
alsoadd if you choose to add pineapple.
- Mix well.
- Pour into sprayed pan, usually fits in a 23 cm pan,
- bake in a
pre heatedoven at 160°C for about ¾ hour.
Whether you’re having guests for tea or wanting to impress at a birthday party, you’re sure to win with this delectable treat.
Share your experience and pictures with us on our Facebook page or Instagram. Happy baking!