Carrot Cake
Ingredients :
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon assorted ground spices
1 teaspoon salt
4 eggs
1 1/4 cups canola oil
1 1/2 cups brown sugar
1/2 cup pure honey
2 cups coarsely grated carrots
3/4 cup sultanas
3/4 cup chopped pistachios
Method :
Step 1 : Preheat oven to 350 degrees F & grease round cake tin.
Step 2 : Sift together the flour, baking powder, baking soda and salt. Set aside together with the ground cinnamon
& assorted ground spices.
Step 3 : Whisk the eggs & add brown sugar and honey and mix until well-blended.
Step 4 : Pour in the cannola oil & mix well.
Step 5 : Add in the grated carrots and mix well.
Step 6 : Fold in the flour mixture & ground cinnamon & spices until well blended.
Step 7 : Add in the sultanas & chopped pistachios & mix all thoroughly.
Step 8 : Pour the mixture into the greased cake tin.
Step 9 : Bake for 40 minutes or until the center of the cakes spring back when touched lightly. Cool in tin for 10 minutes before removing to wire racks to cool completely. In the mean time prepare the cream cheese frosting.
CREAM CHEESE FROSTING
Ingredients :
250g Philadelphia cream cheese, 60g unsalted butter & 125g icing sugar.
Method :
Step 1 : Mix together the cream cheese, butter & icing sugar until creamy.
Step 2 : Scoop up the cream cheese & place on top of the cake.
Step 3 : Spread the cream cheese frosting evenly.
Note : This cake needs to be kept in the refrigerator because of the cream cheese.