The best carrot cake
My favourite Carrot Cake-but this one is Pumpkin one
As i had this time so much pumpkin left from Christmas eve preparations, decided to try to replace the carrots with the pumpkin. The result was lovely,a bit too sweet for my liking but you can use a little less sugar; so here is the ingredients and all the steps to prepare it. The most important thing is to measure it very careful and the result is always great!
140ml veg oil
200gr light brown sugar
300gr grated carrots- in my case pumpkin- grated weight
75gr pecans or walnuts- chopped
180gr self-raising flour
1 pinch salt
1/2 tsp bicarbonate of soda
1/2 tsp freshly grated nutmeg
1tsp ground cinnamon
1/2tsp mixed spice
for the orange cream cheese icing
250gr cream cheese.chilled
1tsp vanilla extract
275gr icing sugar- i never use icing suga-just caster is fine,make sure you beat it well with the wooden spoon thou.i put less then 275 gr:)
1 orange,zest only
1. Preheat the oven to 150*C. oil the line of 13/23 cm loaf tin with greaseproof paper.
2. For the carrot cake:
beat the eggs in a large bawl, then add the oil, sugar,grated carrots,raisins, nuts.
3. Sift the dry ingredients and bring the mixture together using wooden spoon until well combine
4. Pour the mixture to the prepared tin , smooth the surface and bake it for 1h 15mins. Check it with a skewer though.
5. Remove from the oven and allow it too cool in the tin for 5 min and then move it to a wire rack before serving
for the icing
mix everything together and add the orange zest. Spread it evenly over the cake and enjoy it with a nice cup of coffee.
hope you enjoy this desert as its one of my favourite and would like to thank my lovely mama for it!!