Carrot Cake

Prep: 20m
Cook: 1h
Ready in: 1h 40m

Carrot Cake

Ingredients:

• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins
• 2 cups all-purpose flour
• 2 teaspoons baking soda

Directions :
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.

CARROT CAKES

DURATION: 75 MIN
360 KCALORIES

What You'll Need:

AMOUNT FOR 12 SERVINGS

250 g of carrots, peeled and coarsely grated

8 rusks, crumbled

5 eggs, separated

250 g of icing sugar

4-5 tbsp of lemon juice

250 g of ground almonds

200 g of caster sugar

1 pinch of cinnamon

1 1/2 tsp of baking powder

1 tbsp of pistachio nuts, chopped

12 marzipan carrots

How to Make It:

Preheat the oven to 170°C/150°C fan/gas 3.

Mix the egg yolks, grated carrot, almonds, rusk crumbs, sugar, cinnamon and baking powder. Beat the egg whites until stiff and carefully fold them into the cake mixture. Pour the mixture into a greased 26cm diameter springform pan and smooth over. Bake for 30-40 mins and leave the cake to cool in the tin on a wire rack.

Release the cake from the tin and put it on a cake plate. Sift the icing sugar into a bowl, and stir in the lemon juice to make a smooth paste. Spread the icing on the cake, sprinkle it with pistachios and decorate with marzipan carrots. Let it dry before serving.