RCI-BR.004.0069.001

Carrot Cake

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 unit ml/14fl oz vegetable oil; 400 unit g/14oz plain flour; 2 tsp bicarbonate soda; 570 unit g/1lb 4oz sugar; 290 unit g/10oz eggs; 1 pinch of salt; 12 unit g/½oz cinnamon ground; 530 unit g/1lb 3oz carrots (peeled and grated); 150 unit g/5oz walnuts (chopped); 200 unit g/7oz cream cheese; 150 unit g/5oz sugar; 100 unit g/3½oz butter

Cake =Variation One=

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

ml/14fl oz vegetable oil
450 unit
g/14oz plain flour
400 unit
bicarbonate soda
2 tsp
g/1lb 4oz sugar
570 unit
g/10oz eggs
290 unit
of salt
1 pinch
g/½oz cinnamon ground
12 unit
g/1lb 3oz carrots
peeled and grated
530 unit
g/5oz walnuts
chopped
150 unit
g/7oz cream cheese
200 unit
g/5oz sugar
150 unit
g/3½oz butter
100 unit

Method

Mix all the ingredients in a food processor for 5 minutes. Pour into a cake tin 26cm/10½in diameter and bake at 160C/325F/Gas 3 for 45 minutes.

Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.

For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft. Spread over the cake using a palette knife.

Carrot Cake

Ingredients

Method

What Makes This Variant Distinct