Who can deny the wholesome feeling you get when you bite into a deliciously moist carrot cake? The sweetness of the carrot and cinnamon is perfectly complemented by the fresh cream cheese and subtle taste of the nuts.
And, as carrot cake was one of the favourite fad foods of the 70s era, why not take a trip back in time with some retro cake decorating?
1cup (250ml) Sugar
2.5ml Baking Powder
150ml Chopped Nuts
500ml(2cups) Grated Carrots
Grate the carrots finely.
Measure the oil, sugar and vanilla into a bowl and blend, add the eggs one at a time and beat well.
Sift the dry ingredients into a bowl (flour, cinnamon, salt, baking powder and bicarb) Mix thoroughly.
Add the grated carrots and nuts and mix well.
Bake in 2 x greased 23cm cake tins at 180°C for 25-30 minutes until golden.
Cool completely before icing with Cream Cheese icing.
CREAM CHEESE ICING
1 tub of Cream Cheese
150g of Butter in Summer
5ml Vanilla Essence
3 cups Icing Sugar
Using the hand beater, beat the cream cheese until smooth. Then add the softened butter and vanilla and beat together until just combined.
Add the icing sugar and beat until just mixed. Be careful not to over beat or the icing will split and stay very soft.