This is a great carrot cake recipe that is easy to make. It calls for self-raising flour, carrots, and butter - no other spices, pineapple, raisins, etc. The Cream cheese icing is also easy to make and really delicious. Feel free to reduce the amount of sugar in the cake if you prefer your cakes less sweet.

I made it today lunch when some guests came over and they even took some home with them because they thought it was so lovely!


3 pieces of Carrots medium size [cut into pieces]
¹/₂ cup sugar
100 g butter
3 cups self-raising flour (alternatively normal wheat flour and 1 table spoon of baking powder can do)
 3 eggs
1 ¹/₂ cups milk
³/₄ cup of cooking oil

250 g spreadable cream cheese
¹/₂ cup (80 g) icing sugar
¹/₂ teaspoon vanilla essence

Add carrots, eggs and oil in a blender and blend. In a bowl, mix flour, sugar, butter and baking powder. Pour the carrots, eggs and oil mixture into the dry ingredients mixture, add milk and whisk to a smooth mixture then bake in the oven for 45 minutes at 350 C.

To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined. Spread the icing over the cake.

Tips: You can easily halve the amount of sugar for a less sweet cake.


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