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Carrot Cake Recipe

January17

This carrot cake is to die for! It is a move away from the traditional oil based variety and with the mixed fruit and pineapple it is transformed into something special.

Ingredients:

  • 5 oz/150gm butter
  • 1 cup sugar
  • 4 cups grated carrot
  • 3 eggs
  • 2 cups sifted flour
  • 2 teaspoons baking soda
  • 1/2 cup coconut
  • 1 x 14 oz/400 gm packet fruit mix (including glace cherries)
  • 1/2 cup crushed pineapple

Method:

Cream the butter and sugar in a large bowl. Add the carrots and the beaten eggs. Combine the dry ingredients and add to the bowl and then add the fruit mix. Lastly put the crushed pineapple in a cup and press down hard with a spoon and drain off the juice so that there is a good 1/2 cup of the pineapple. Mix well.  Grease a 9 in/240 cm tin and put mixture in. Bake for 1 hour at 180 C/350 F (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).  Leave to cool on a rack and then ice. Sprinkle with remaining grated orange peel left over from the icing. Store in an air-tight container.

Icing:

  • 2 oz/50gm butter
  • 3 oz/75gm cream cheese
  • 1 tablespoon grated orange rind (keep additional grated rind from one orange for decorating)
  • 1 cup icing sugar

Soften the butter and cream cheese and mix until it is a smooth paste. Add the grated orange rind and then sift the icing sugar into the bowl. Mix until it is nice and smooth.

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