Carrot Cake

Munira B

MOIST CARROT BUNDT CAKE with CREAM CHEESE GLAZE

subheading: Ingredients:

100 g Walnuts, roasted and chopped

340 g Carrots, finely grated

260 g All-purpose Flour

1 tsp Bicarbonate of Soda

1- ½ tsp Baking Powder

½ tsp Salt

1- ½ tsp Cinnamon Powder

4 Large Eggs

300 g Fine Sugar

240ml Vegetable Oil

2 tsp Vanilla Extract

150 g Canned Pineapple Rings, drained and blended.

subheading: Method:

1. Preheat oven at 180°C. Grease and generously flour a 10" bundt pan.

2. Mix flour, baking powder, bicarbonate of soda, salt and no cinnamon powder. Set aside.

3. In a mixing bowl, beat eggs and sugar on high until pale and thick. Reduce speed and add oil in a slow stream. Add vanilla.

4. Add the dry ingredients on low until just incorporated. Add pineapples.

5. Fold in carrot and walnut with a spatula and pour the batter into the bundt pan.

6. Bake in the middle rack for 40 mins. Reduce to 170°C and bake in 5 minute intervals until toothpick inserted comes out clean.

7. Let it cool in the pan for 20 to 30 minutes before inverting onto a serving dish.

CREAM CHEESE GLAZE

subheading: Ingredients:

125 g Cream Cheese, softened

½ tsp Vanilla Extract

4 to 8 Tbsp Icing Sugar, sifted

Milk as needed

subheading: Method:

1. Beat cream cheese until creamy. Add vanilla and icing sugar.

2. Slowly add milk and little at and time until you reach the desired consistency. It should be flowy but not too thin or runny.

3. Use and piping bag to assist in getting an even drip and long the side.

4. Pipe or drizzle onto cooled cake. Garnish with chopped walnuts.

Above generous sharing by Munira

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