This carrot cake is one of many I have tried and I have always had very good results with it. The recipe was published in “You” Magazine 10 years ago. I have reduced the amount of sugar in it and it tastes just fine with less, especially with icing on it.
3 extra-large eggs
300 ml sugar
250 ml oil
750 ml grated carrots
400 g cake flour
7 ml baking powder
5 ml bicarbonate of soda (baking soda)
7 ml ground cinnamon
3 ml salt
100 g pecan nuts, chopped (optional)
Preheat the oven to 180 C and spray a 23-cm ring cake tin with nonstick spray.
Beat the eggs and add small quantities of the sugar at a time, beating continuously until all the sugar has been added.
Add the oil and carrots, mixing well. Drain the raisins and add. Sift in the cake flour, baking powder, bicarbonate of soda, cinnamon and salt, and mix. Add the chopped nuts, if using, mix and turn the batter into the prepared ring cake tin. Bake for about 1 hour or until done.
Cool, turn out and decorate with the following cottage cheese icing.
COTTAGE CHEESE ICING
50 ml smooth cottage cheese
25 ml soft butter
3 ml vanilla essence
7 ml grated orange rind
375 ml icing sugar, sifted
Beat the cottage cheese and butter together until well blended and add the vanilla essence and orange rind. Blend in the icing sugar and decorate the cake.