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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I have made this carrot cake a few times and My Word! is it good! and it is the best flop-free recipe ever - Take it from the beginner! It is somewhat unusual that it contains olive oil instead of butter or the vegetable oil. Read more . The olive oil gives it a lovely flavour and makes it super-moist.The frosting is DELICIOUS! You simply have to give it a try! Ingredients:
cake |
2 cups sugar |
3 teaspoons bakingpowder |
2 1/2 cups flour |
1 teaspoon bicarbonate of soda |
3 teaspoons cinnamon |
4 eggs |
3 cups finely grated carrots |
pinch of salt |
1 1/2 cups olive oil |
1 cup chopped walnuts |
frosting |
125 g butter/margarine |
1 cup icing sugar |
1 teaspoon vanilla essence |
250g smooth cottage cheese (i like using philladelphia) |
Directions:
1. Cake
2. Pre-heat the oven to 150 C (300F).
3. Beat the sugar and olive oil well, until sugar is disolved - creamy consistency
4. Add eggs one by one - beat well after each
5. Sift all dry ingredients together and 'fold' into egg mixture.
6. Add carrots and walnuts and mix well.
7. Pour the batter into 2 cake tins (23cm)
8. Bake for ± 1 hour.
9. Frosting
10. Beat the butter, vanilla essence, icing sugar together until smooth.
11. 'Fold' in the Cottage Cheese.
12. Place frosting between cake layers and over top - once cake has cooled down.
13. Garnish with whole walnuts.
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