Most people love carrot cake and with this comes the conundrum who really has the most delicious recipe? Everyone seems to have their tried and tested favourite, from their grandmother’s old fashioned method to a quick cheat’s whip up option.
So, how do we compete with that? Well, we are not going to even try! We’re simply encouraging you to give a new carrot cake recipe a go, just in case.
Afternoon tea at Simbambili serves a truly yummy, moist carrot cake with an icing that is the epitome of creamy decadence. We are not going to claim it is the best cake you have ever had, but it sure proves to be close! We urge you to give it a try and who knows maybe you will surprise yourself and this carrot cake may just win you over! Enjoy!
- 625 ml cake flour
- 10 ml baking powder
- 7,5 ml bicarbonate of soda
- 15 ml mixed spice
- 1,5 cups sugar
- 1 1/4 cups sunflower oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup drained crushed pineapple
- ½ cup chopped pecan nuts
- ¼ cup smooth apricot Jam
Heat the oven to 180 C.
Sift the dry ingredients twice.
Using an electric hand blender beat the sugar, oil and eggs together until well (about 3 min).
Add the carrots, pineapple, nuts and apricot jam and mix well.
Sift the dry ingredients over the mixture and fold in with a spatula until well blended.
Butter a 28 cm diameter loose bottomed springform ring, angel cake tin, or 2 loaf tins.
Pour mixture into the prepared tin and bake for 45 minutes.
Allow to firm and cool in the tin for 10 minutes before turning out.
Cream Cheese Icing
- 125 ml butter
- 500g sifted icing sugar
- 5 ml vanilla essence
- 250g cream cheese
Cream the butter and gradually add icing sugar.
Add vanilla essence, then cream cheese.
Don’t beat the cheese too much as it becomes watery.
Ice cake when completely cooled.