Tastiest Carrot Cake ever!!!

in blurtchef •  last year 

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This carrot cake wins the “most requested” prize in our family every time there is a special occasion. It’s not as easy to make as my previous recipes but it is definitely worth the effort.

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This cake cake be an everyday go to and baked in a loaf or ring tin, but I find it’s best received when serve as an iced layered cake. I made it recently for my mother-in-laws 70th birthday and as you can see there was much left at the end of the day.

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It will save time if you get all your ingredients out and ready ahead of baking - and grate the carrots as your first step so that they are ready to be added when needed as this part is time consuming.

Here you go and enjoy!!!

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CAKE INGREDIENTS
1 cup Oil
2 cups Sugar
2 ½ cups sifted SR Flour
2 cups finely grated Carrots
1 cup drained crushed Pineapple or (2-3 mashed bananas)
1 cup chopped Walnuts or Pecans
3 eggs
1 tsp Vanilla Essence
½ tsp Salt
1 tsp Cinnamon
1 tsp Bicarbonate Soda

METHOD
Preheat oven to 180C.
Grate carrots.
Cream together the oil, eggs and sugar in a large bowl.
Add the carrots, nuts and pineapple (or banana) - Mix well.
Add flour, bicarb, salt, cinnamon & vanilla essence - Beat well.
Pour mixture into 2 round cake pans or 1 ring and 1 loaf pan - make sure these are lined with wax paper and sprayed prior to filling.
Bake in the middle of the oven at 180C for 1 hour.
Allow to cool completely before icing.
Can be wrapped in cling wrap, refrigerated and iced on another day if necessary.

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ICING INGREDIENTS
250g Icing Sugar
125g creamed butter
1 tsp Vanilla Essence
Smooth Plain Cottage cheese

METHOD
Cream together adding Cottage cheese 1 table spoon at a time. (Up to 4 table spoons - but keep on tasing as you go)
Some orange rind would add tang to the flavour.
Keep the icing in a tub and smother as needed, unless serving the entire cake at once.
Ice between each layer of cake and then rustically slather it over the entire cake.

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My icing tool was a piece I inherited from my grandmother’s kitchen when she passed away and it is perfect!

My personal favourite is to top the cake with fresh roses. In the past I used white silk roses that also looked gorgeous.

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I’m not a fan of fondant or buttercream flowers, as I personally like the cake to inspire freshness, beauty and scrumptiousness.

Here’s an easy downloadable version of the recipe without all my waffling!

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Enjoy!!!

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