spar recipe

Carrot Cake

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

Level

Easy

Prep time

15 minutes

Cooking time

45 minutes

UserServing1 Person
1

Ingredients

Carrot Cake

  • Carrots, peeled and grated (approx 2 very large size carrots)250 g
  • Large SPAR eggs3
  • Light brown sugar (250 ml)200 g
  • SPAR sunflower oil250 ml
  • SPAR self-raising flour (500 ml)240 g
  • Ground cinnamon5 ml
  • Ground nutmeg5 ml
  • Pinch salt1
  • SPAR pecan nuts, chopped (keep a few aside for decoration before chopping)100 g
  • Seedless raisins30 g
  • Sifted SPAR icing sugar500 ml
  • SPAR low fat smooth plain cottage cheese125 g
Bulb

Hints & tips

Helpful Hint

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

Instructions

01

Step 1

Preheat oven to 160 º C. Grease a 20cm cake tin or medium loaf pan.

02

Step 2

Beat eggs, sugar and oil together in a mixing bowl, for 2 minutes.

03

Step 3

Gently add in all the remaining ingredients and mix together.

04

Step 4

Pour mixture into the prepared tin and bake for 45 minutes.

05

Step 5

Once cake has cooled slightly, turn out onto a cake cooling rack.

06

Step 6

Ice the cooled cake with the topping made by mixing both ingredients together. Decorate with the reserved pecan nuts.

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