Carrot Cake Recipe
Sunday, October 4, 2009 
Carrot Cake
Recipe by Jackie Cameron
Carrot Cake has a sense of grandness and importance so it’s often served at special celebrations. This recipe will provide a moist cake that is full of spices, nuts, raisins and grated carrots. The cream cheese icing adds the tartness and creaminess for which carrot cake is renowned.
Yields : 13 small individual cakes
Ingredients :
1 cup Cake Flour
1 cup White Sugar
1 t Bicarbonate of Soda
½ t Baking Powder
½ t fine Salt
1 t Cinnamon Powder
2 Eggs
188 ml Sunflower Oil
7 ml Vanilla Essence
½ tin Crushed Pineapple with liquid
100 ml Pecan Nuts
100 ml Raisins
1 ½ cups Carrot - grated
Method :
1) Sift flour, sugar, bicarbonate of soda, baking powder, salt and cinnamon together
2) Mix the eggs, oil, vanilla essence and crushed pineapple together
3) Add the egg mixture to the flour mixture
4) Finish with nuts, raisins and carrots
5) Place cake mixture into small lined tomato paste tins, 118g in size, about 60 ml per tin
6) Bake at 180'C for 15-20 minutes
Cream Cheese Icing
Ingredients :
500g Cream Cheese
2 cups Icing Sugar
Method :
1) Whisk cream cheese well and add sifted icing sugar
Please post your comments and any food-related questions below.
I look forward to hearing from you.
Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713
Reader Comments (6)
Hi
how can you convert this recipe (carrot cake) to be baked as a round cake?
Thanks
This is one of the best carrot cakes that I ever baked! Thank you very much.
Hi Sharon,
You are not needing to convert or change anything. We normally use this recipe for normal sized cakes. Just remember to line your tin well. You can bake this at 160-180C, depending on your oven until cooked. Enjoy.
Yours in hospitality
Jacqueline Cameron
(Head Chef)
Hi Anne-Marie, Brilliant! This is wonderful news. I am so glad you enjoyed this recipe. Only a pleasure.
Happy cooking and please contact me with any foodie questions.
Yours in hospitality
Jacqueline Cameron
(Head Chef)
Hi Jackie,
I would really appreciate your advice on type of flour to make your health bread. I had the pleasure of tasting this fabulous bread on a recent stay at the hotel. Since being home, I have tried to make your bread with some success. As I live in the UK I need advice on the type of flour to use. Nutty wheat is not available, so advice re a substitute would be appreciated.
Many thanks
Penny
Hi Penny, thank you so very much for your below mail.
You can substitute WHEAT GERM for digestive bran and Nutty wheat, you can use high bran or wheat flour, in it's place...can you get that in the UK. I know I have always had difficulties making this overseas but I'm sure this will work.
All the very best and let me know if there is anything else.
Jackie