CARROT CAKE – MICROWAVE OR OVEN BAKED
Ek maak myne in die mikrogolf en dit bly ‘n wenner in ons huis! Ek gebruik my diep sillicon ring pan.
- 1½ cups cake flour
- 10 ml cinnamon
- 8 ml bicarbonate of soda
- 5 ml nutmeg
- 3 ml salt
- 3 cups grated carrot
- 1 ½ cups sugar
- ¾ cup oil
- 100 g walnuts, chopped
- 3 eggs, beaten
Sift together flour, cinnamon, bicarbonate of soda, nutmeg and salt.
Set aside.
Combine grated carrot, sugar, oil, walnuts and egg, mixing well.
Add dry ingredients and mix well.
Turn mixture into a deep, greased 25 cm microwave ring pan.
Place pan on an inverted plate and microwave on full power for 10 – 11 min.
The cake should shrink away slightly from edges of pan.
Turn pan during baking if the cake looks as if it is cooking unevently.
Cool slightly before inverting onto a serving plate.
- Icing:
- 250 ml smooth cream cheese
- 350 g icing sugar
- ½ teaspoon vanilla essence
- 100 g butter (soft)
Beat cheese until smooth.
Add butter and beat well.
Add vanilla and mix thoroughly.
Gradually add icing sugar, beating well to the desired consistency.
Spread over cake
Nota:
Ek hou gewoonlik bietjie van die neute oor om bo-oor die versiersel ook te strooi)
IN A CONVENTIONAL OVEN:
Bake at 180°C for 35 – 40 min.
Recipe and photo: Willemien Windell
