Like stated in the previous post, I generally start baking at this time of year. I should be studying. As I looked into the fridge this morning, I saw a whole bag of carrots. This lead me to think about numerous things that I could make with them; carrot dip, salad and carrot cake. I continued with my idea of carrot cake, I was craving it for a couple days. I generally do not enjoy eating the things I make but I love making it for my family and friends.
3 cups grated carrots (Approximately 3 medium sized carrots)
3/4 cup of white sugar
3 eggs (ROOM TEMPERATURE)
1/2 cup of vegetable oil (a little more)
1 1/2 cups of flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup shredded coconut
125g of cream cheese (ROOM TEMPERATURE)
2 cups icing sugar
3 table spoons butter ((ROOM TEMPERATURE)
- Preheat oven to 350F/175C degrees. Cut out circle from baking paper to line the bottom of the tray and grease the rest of the tin.
- In a large bowl, beat the eggs until light.
- Gradually beat in the raw sugar, other brown sugar and vegetable oil.
- Combine the sifted flour, baking powder and salt.
- Fold in the walnuts and coconut.
- Once the mixture is combined, add the grated carrot and mix it. Do not over mix. The batter should be quite thick and lumpy.
- Pour the cake mixture into the lined and greased tin.
- Bake for 45 to 50 minutes in the preheated oven, until cake test done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
- When the cake is still in the oven, combine the icing sugar, cream cheese and butter into a medium-sized bowl and mix until it is all until combined. (Put the frosting into the fridge until the cake it baked).
- Once the cake is cooled, slice it through the middle. When you are trying to do this, it is ESSENTIAL you use a bread knife and turn the chopping board as you slice it.
- Apply the frosting in the middle and the top of the cake.
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