Description
This carrot cake is soft, warmly spiced, and just sweet enough without going overboard. The cottage cheese icing is a little lighter than the usual cream cheese version, and it works so well.
Ingredients
Units
Scale
Cake
- 250 g carrots, peeled and grated
- 3 large eggs
- 200 g light brown sugar (250 ml)
- 250 ml sunflower oil
- 240 g Self-Rising flour (500 ml)
- 5 ml cinnamon (1 tsp)
- 5 ml nutmeg (1 tsp)
- Pinch of salt
- 100 g pecan nuts, roughly chopped (reserve a few for topping)
- 30 g seedless raisins
Topping
- 500 ml icing sugar, sifted
- 125 g low-fat smooth plain cottage cheese
Instructions
- Preheat your oven to 320⁰F (160⁰C).
- Grease a 20 cm cake tin or a medium loaf pan, and line the bottom of the tin; it just makes life easier later.
- In a mixing bowl, beat together the 3 large eggs, 200 g light brown sugar, and 250 ml sunflower oil for about 2 minutes until slightly thickened.
- Add in the 250 g grated carrots and give it a quick mix.
- Sift in the 240 g Self-Rising flour, 5 ml cinnamon, 5 ml nutmeg, and a pinch of salt, then gently fold everything together.
- Fold in the 100 g chopped pecan nuts and 30 g seedless raisins.
- Pour the batter into your prepared tin and smooth the top lightly.
- Bake for about 45 minutes, or until a skewer inserted in the centre comes out clean
- Let the cake cool in the tin for about 10 minutes, then turn it out onto a rack to cool completely.
- For the topping, mix the 500 ml sifted icing sugar with the 125 g cottage cheese until smooth. If it feels a bit thick, you can loosen it with a tiny splash of milk.
- Spread the icing over the cooled cake and finish with the reserved pecan nuts.
Notes
Prepared, tried, and tested by Reshika
