Carrot Cake is “Beta” for you!
Carrot Cake
Carrots are packed with Beta-carotene! (Makes them orange) And apparently just one carrot can provide you enough Beta-carotene to be converted into a whole day’s worth of Vitamin A, which is important for healthy skin. Yes and Carrots are also one of those rare vegetables where cooking is better, as cooked carrots are better absorbed by the body than raw carrots! (This cake idea is starting to sound healthier already!) So if you’re a “I-don’t-do-raw-carrots” kind of person, then Carrot Cake may be the answer to your problems! Carrot goodness without the rawness!
Carrot Cake with Cream Cheese icing
Ingredients:
Carrot cake: 2 cups self-raising flour, ½ cup walnuts chopped, 1 tsp bicarbonate of soda, 1 cup raw sugar, 1 tsp nutmeg, ½ tsp salt, 2 eggs, 1 ½ cup grated carrots, 225g reduced cream, ¾ cup vegetable oil (such as peanut, sunflower)
Cream Cheese icing: 220g cream cheese, 1/3 cup icing sugar sifted, 1 ½ tbsp lemon juice.
Steps: To make the Carrot Cake: Preheat the oven to moderate, 180 degrees Celsius. Line the base of a 20cm round tin with baking paper and grease the edges.
Sift the flour, bicarbonate of soda, nutmeg and salt into a large bowl. Then stir through the sugar, walnuts and grated carrot. In a small bowl whisk together the eggs, oil and cream, then add this to the dry ingredients and mix well. Pour into the pre-prepared round tin then bake for approximately 1 hour or until a skewer poked through the centre comes away clean. Set aside to cool.
To make the Icing: Beat the cream cheese, sifted icing sugar, lemon juice using electric beaters until smooth. Then frost the cake, once it has cooled.
Piece of Cake!
My Wedding