Carrot Cake II
Source and licence
"Carrot Cake II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Carrot_Cake_II, revision 4516884), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Carrot_Cake_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516884
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 450 ml (14 fl oz) vegetable oil
- 400 g (14 oz) plain flour
- 2 tsp bicarbonate soda
- 570 g (1 lb 4 oz) granulated sugar
- 290 g (10 oz) eggs
- 1 pinch of salt
- 12 g (½ oz) ground cinnamon
- 530 g (1 lb 3 oz) carrots, peeled and grated
- 150 g (5 oz) walnuts, chopped
- 200 g (7 oz) cream cheese
- 150 g (5 oz) granulated sugar
- 100 g (3½ oz) butter
Method
- Mix all the ingredients together in a food processor for 5 minutes.
- Pour batter into a cake tin 26 cm (10½ inches) in diameter.
- Bake at 160°C (325°F/Gas 3) for 45 minutes.
- Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.
- Unmold cake and place it on a cooling rack.
- For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.
- Spread frosting over the cake using a palette knife.