Author Notes
A digitised version of my grandmother's carrot cake. —mister bag
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Ingredients
- For the Cake
-
2 cups
Flour (Wholewheat or half and half)
-
4
Eggs
-
1 1/4 cups
Oil
-
4 teaspoons
Cinnamon
-
2 cups
Sugar (white or brown)
-
2 cups
Grated Carrots
-
1
Can of Crushed Pineapple (with the juice drained)
-
1 cup
Pecan or Walnuts
- For the Icing
-
2 cups
Icing Sugar
-
2 tablespoons
Smooth Cottage Cheese
-
2 teaspoons
Soft Butter (NB)
-
1 teaspoon
Vanilla Essence
Directions
-
To Make the Cake:
-
Mix all the dry ingredients together in a big bowl.
-
Beat the eggs well in a separate bowl. Add the oil to this bowl and continue to beat.
-
Then add the pineapple and carrots to the same bowl and mix well.
-
Now add the liquid mixture to the dry mixture and then stir in the nuts.
-
Pour the combined mixture into a greased baking pan or tube pan.
-
Bake at 180 degrees Celsius for approximately 60 minutes.
-
Once the cake is done allow it to cool, turn onto a flat surface and then cover it with icing.
-
Once the icing has set, cut it into squares.
-
For the Icing:
-
Add the smooth cottage cheese (gradually), the butter and the vanilla essence to the icing sugar.
-
Beat the mixture well.
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