American Carrot Cake

I watch a lot of cooking shows on TV… I love to watch how other people cook, their tricks and how they use the ingredients. Most of the time, it’s not because of the recipes because I always change it. I like it cause I can take ideas and then make my own things.

But when it comes to cakes, we have to follow the recipe… I still make little little changes, but in general I really have to stick by the instructions.

American carrot cake

American carrot cake has always been a favorite of mine. The problem was that most of the versions I’ve found in the past included dried grapes. And I really don’t like them. When eating a piece of cake I would just try to take out the dried fruit pieces. Which was not always an easy task. So one day I saw someone baking an American carrot cake and there weren’t any dried fruits involved. Just nice dried nuts 🙂  I had to make it… I got the recipe from foodnetwork.com and I honestly don’t know who was the author… but thank you whoever you are 🙂

So if you are in the mood for a delicious piece of case, give it a try…

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Yield: 12 slices

American Carrot Cake

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Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• Cake:
• 250 ml vegetable oil
• 4 eggs, room temperature
• 225 g brown sugar
• 140 g carrots, peeled and finely grated
• 1/2 tsp ground ginger
• 225 g self raising flour
• 1/2 tsp bicarbonate soda
• 1 1/2 tsp ground cinnamon
• 140 g walnuts, chopped
• Icing:
• 45 g softened butter
• 300 g icing sugar
• 170 g cream cheese
• 1 tsp vanilla extract
• Lemon juice, to taste

Instructions

1. Preheat the oven - 180C
2. Line a cake tin with baking paper. Brush the paper with butter and sprinkle with flour.
3. In a bowl, stir together the oil, eggs, sugar and carrots.
4. Sift the flour, bicarbonate soda, cinnamon and ginger into a large bowl.
5. Fold the 2 mixtures together and then fold in the walnuts.
6. Place the dough in the tin and bake in the center of the oven for 25 min or until the cake springs back when pressed lightly in the center.
7. Cool on a wire rack for 10 min in the tin. Then take out and cool completely.

Icing:

1. Beat the butter and cream cheese until smooth. Sift the icing sugar over the top and stir in the vanilla and lemon juice.
2. Cover the cake with the icing.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 587Total Fat: 36gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 84mgSodium: 329mgCarbohydrates: 61gFiber: 2gSugar: 44gProtein: 7g

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