Carrot Cake

Name: Carrot Cake
Yield: Serves about 10
Ingredients: 250 g (2 cups) icing (confectioners’) sugar; 55 g (½ cup) chopped walnuts; 180 g (6 oz) butter, softened; 2 teaspoons baking powder; 1 teaspoon bicarbonate of soda; 2 teaspoons ground cinnamon; 400 g (14 oz) carrots, peeled and grated; ¾ teaspoon salt; 300 g (2½ cups) cake flour or plain (all-purpose) flour; 185 ml (¾ cup) sunflower or light olive oil; 250 g (2 cups) caster (superfine) sugar; 4 eggs, lightly beaten; 3 drops vanilla extract; 180 g (6 oz) cream cheese

Preparation info

Serves about
10

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is one of those classic cakes that can disappear for a year or two, but I would always welcome back a slice from time to time with an afternoon coffee, or even for breakfast. This recipe is my friend Anette’s. Every time she makes it people ask her for the recipe... so I did too.

Ingredients

4 eggs, lightly beaten
250 g (2 cups) caster (superfine) sugar

Cake
Vegetarian

Method

Preheat your oven to 180°C (350°F/Gas 4). Grease and flour a 24 cm (9½ inch) bundt pan or spri