Carrot Cake
This carrot cake has become a classic in the kitchen. In addition to carrot, I also add walnuts and a hint of coconut. With a fresh lime topping. Mmm… 12 pieces
Ingredients: Baking tin 23cm Cake 200 g carrot 1 apple 1 orange 2 eggs 40 g desiccated coconut 60 g walnuts 150 ml sunflower oil 200 g brown caster sugar 200 g flour Teaspoon baking powder Teaspoon cinnamon Half a teaspoon allspice Half a teaspoon cloves Half a teaspoon nutmeg Teaspoon salt Icing 40 g butter 150 g cream cheese 50 g icing sugar 1 lime
Method: Cake 1. Preheat the oven to 160 degrees. 2. Grate the orange zest and use a coarse grater to grate the carrots and apple. 3. Mix the egg, caster sugar, and sunflower oil until well combined. Then gradually add the finely chopped carrot with apple and orange zest. 4. Sift the baking powder through the flour, then add the spices, salt, and walnuts. 5. Mix all the ingredients in a large bowl. Then pour everything into the baking tin that you have greased with sunflower oil or butter. 6. Bake the carrot cake until done for about 40 to 50 minutes, check after 40 minutes if the skewer comes out clean. 7. While the cake is in the oven, you can make the icing. 8. Whip the butter until fluffy, until it turns white, and mix this with the cream cheese and icing sugar; start with ⅔ of the cream cheese and see/taste if you need to add more. Add the zest of half a lime. 9. Wait until the carrot cake has cooled completely before spreading the icing on top. Optionally garnish with leftover walnuts.
Enjoy!
By: Marleen
Categories: Kitchen secrets
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