Carrot Cake with Cream Cheese Frosting. 1 Cup of vegtable oil. 3/4 Cup caster sugar. 2 tablespoons golden syrup. 2 eggs lightly beaten egg. 2 cups coursely grated carrot. 3/4 cup chopped walnuts. 1 1/2 cups S.R. flour. 1/2 teaspoon bicarbonateof soda. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cinnamon. Grease a 15cm x 25cm loaf pan, line base with baking paper. Combine oil, syrup, eggs, carrot, nuts and sifted dry ingredients in large bowl; stir well. Pour mixture into prepared pan. Bake in moderate oven 1 hour. Stand cake 5 mins before turning on to wire rack. Spread cold cake with cream cheese frosting as follows. Cream Cheese Frosting. Beat 125 grams packaged cream cheese, 30 grams soft butter, 1 teasoon of lemon rind (i use lemon juice out of the bottle) beat with electric mixer then gradually add icing mixture.
Ingredients: 3/4 cup (1-1/2 sticks) butter, softened 1-1/2 cups granulated sugar 3 eggs 1 cup diced fresh or canned mango 1/4 cup mango or orange juice 2 cups shredded, pared, carrots 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup dried cherries 1 cup chopped pecans 1/3 cup dried cherries, finely chopped 1/3 cup whipping cream 3/4 cup (1-1/2 sticks) butter, softened 6 ounces cream cheese, softened 1 tablespoon rum or orange juice 1-1/2 teaspoon vanilla extract 5 cups confectioners sugar, sifted
Directions: Heat oven to 350 degrees.
Butter and flour two 9-inch cake pans. In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs, one at time; beat well. Add mangoes and mango juice. Beat until light and fluffy. Add eggs, one at a time; beat well. Add mangoes and mango juice. Beat until combined. In another bowl, combine flour and dry ingredients. Add to creamed butter mixture and mix well. Stir in cherries and pecans. Divide batter between the two cake pans.
Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Remove cakes from oven; let cool 10 minutes. Loosen edges of cake and invert onto cooling racks. Cool completely.
In small saucepan, heat cream and cherries over medium heat until cherries are very soft, about 3 minutes. Cool mixture 5 minutes. Stir in vanilla and rum. Cool in refrigerator about 15 minutes.
In large mixer bowl, cream butter and cream cheese until light. Beat in cooled cherry mixture. Gradually beat in sugar until creamy. Place one layer of cake on serving plate. Spread with frosting. Top with second cake layer and frost tip and sides of cake.
Carrot Cake Recipe 1 cup olive oil 4 whole eggs 2 teaspoons baking powder 2 cups white granulated sugar 2 cups grated raw carrots 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 cup chopped nuts (optional)
Mix oil and eggs together. Sift dry ingredients together and add to the oil and egg mixture. Add carrots and mix well. Add nuts and mix. Grease and flour baking pan. Bake at 350 degrees for 35-40 minutes or until cake is lightly browned. Cook cake before frosting.
Cream Cheese Frosting
1-8 ounce package softened cream cheese 1-16 ounce box of powdered sugar 1/2 cup margarine 1 teaspoon vanilla extract
Mix cream cheese and margarine together in bowl and add sugar. Mix until creamy. Add vanilla and mix. Spread over cake.
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