Carrot Cake Recipe

A perennial favourite cake which is moist and delicious. This cake is best served the day after baking when the flavours have developed.

Difficulty

Prep Time

15 minutes

Cooking Time

45 minutes

Serves

Yield: 1 loaf

Recipe Ingredients

  • 250 g carrots, peeled and grated (approx 2 very large size carrots)
  • 3 large SPAR eggs
  • 200 g light brown sugar (250 ml)
  • 250 ml SPAR sunflower oil
  • 240 g SPAR self-raising flour (500 ml)
  • 5 ml ground cinnamon
  • 5 ml ground nutmeg
  • pinch salt
  • 100 g SPAR pecan nuts, chopped (keep a few aside for decoration before chopping)
  • 30 g seedless raisins

TOPPING

  • 500 ml sifted SPAR icing sugar
  • 125 g SPAR low fat smooth plain cottage cheese

Recipe Method

  1. Preheat oven to 160 º C. Grease a 20cm cake tin or medium loaf pan.
  2. Beat eggs, sugar and oil together in a mixing bowl, for 2 minutes.
  3. Gently add in all the remaining ingredients and mix together.
  4. Pour mixture into the prepared tin and bake for 45 minutes.
  5. Once cake has cooled slightly, turn out onto a cake cooling rack.
  6. Ice the cooled cake with the topping made by mixing both ingredients together. Decorate with the reserved pecan nuts.

Hints & Tips

Use this mixture to bake muffins for a change - bake them at 180 ºC for 20 minutes.