CARROT CAKE
- sarahlholmes76
- Jun 19
- 1 min read
Who can resist the temptation of a slice of delicious carrot cake? Certainly not me! This recipe is so easy to throw together and is made in one bowl. A great morning tea treat. Extras you may like to add are 1/2 cup chopped walnuts and/or sultanas.
Ingredients:
Cake
4 eggs
1 cup white sugar
3/4 cup canola, grapeseed or vegetable oil
3 cups grated carrot
2 cups self-raising flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
Icing
125g (4.4oz) cream cheese, at room temperature
30g (1oz) butter, softened
1 1/2 cups icing sugar
juice of 1/2 lemon
Method:
Preheat oven to 180°C (350°F) and grease and line a 23cm (9 inch) cake tin.
Mix the eggs, sugar and oil in a large bowl until well combined.
Add the grated carrots and stir through.
Sift in the flour, baking soda, cinnamon and salt, and mix until just combined.
Pour the mixture into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
Cool on a wire rack, then ice.
To make the icing, mix all the icing ingredients in a bowl until smooth. Spread evenly over the cake.
Serves: 12
Prep Time: 10 minutes, plus cooling time before icing
Cooking Time: 35-40 minutes
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Find this recipe on page 149 of The World's Easiest Recipes Volume 3.
The appeal of a simple cake recipe like this one is undeniable, yet it raises questions about the balance between convenience and quality. With recipes that promise ease, such as using just one bowl, it's crucial to consider if they truly deliver on flavor. For someone pursuing culinary excellence may suggest a compromise, as shortcuts could result in a less satisfying taste experience.