
Carrot Cake

Moist and tender with a cream cheese icing to cut through the sweetness, carrot cake is a favourite for teatime or anytime.
- 180g butter
- 250ml castor sugar
- 250g cake flour
- Pinch of salt
- 5ml bicarbonate of soda
- 10ml baking powder
- 7ml ground cinnamon
- 2ml nutmeg
- Pinch ground cloves
- 2 eggs
- 1 egg white
- 125g carrots, grated
- 1 apple, peeled, cored and grated
- 150ml sultanas
Icing made from 1 cup cream cheese, 60ml icing sugar and 1 teaspoon vanilla essence, mixed together gently.
Preheat the oven to 160°C and grease a 25cm cake tin. Sieve the dry ingredients, including the spices, keeping it light and airy. Cream the butter and sugar for 3 minutes. Add the eggs, one at a time, adding a tablespoon of the flour mixture with each egg. Beat after each addition for 1 minute. Stir in the remaining dry ingredients. Add the carrot, apple and sultanas. Turn the mixture into the prepared tin and bake for 30 – 45 minutes, until a knife comes out clean from the centre. Allow the cake to cool before icing and then refrigerate to set.