Welcome to a brand new column in Camäléon: I’ll be sharing my favourite recipes with you. If you like baking, and if you like English, you’re in the right place. For my first recipe, I chose a classic in British baking: carrot cake. Ready? So, let’s get started!
Carrot cake recipe
- 200 g caster sugar
- 250 ml vegetable oil
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 6 eggs
- 420 g plain flour
- 375 g finely grated carrots
For the cream cheese icing:
- 150 g icing sugar
- 270 g cream cheese
- 170 g butter
First, put the flour, the cinnamon, the baking powder and the baking soda through a sieve, and whisk it all.
Now, put the carrots in this mixture and fold it all together.
Add all the dry ingredients into the egg mixture and fold gently.
Pour the dough in a buttered tin.
Put the tin in the oven (175° C) for about 1 hour. To be sure that your cake is baked, stick a knife in the middle. If it comes out dry, then your cake is ready.
In the meantime, make the icing: whisk the butter until it’s pale and fluffy.
Then add the cream cheese and whisk again.
Now add the icing to it gradually and beat it all together.
Once the cake is baked, let it cool completely and then frost the cake with the icing.
Send us your comments and your photos, if you’ve baked this cake. Join me again soon on Camäléon for more recipes!