|Delicious carrot cake with cream cheese frosting and a generous helping of hazelnuts!|
Carrot Cake (another great one à la Peggy Porschen)
400 g grated carrots
100 g chopped nuts (i usually use pecan nuts, but hazelnuts are also delicious)
360 g brown sugar (i use white if i don't have brown - doesn't make a difference)
180 g butter, melted
400 g cake flour
1 t bicarb
1 T baking powder
2 t cinnamon
Mix the carrots, nuts and sugar together. With a handheld beater or in a mixer, add the eggs one at a time and mix well. Slowly pour in the melted butter. Sift the dry ingredients into the carrot mixture and stir to combine. Bake at 180 degrees Celsius for approximately 30 minutes.
This recipe yields one 20 cm sponge or 20-24 cupcakes.
|Carrot cake cupcakes with cream cheese frosting|
Cream Cheese Frosting
125 g butter
400 g cream cheese (has to be proper cream cheese, not creamed cottage cheese, else it won't work)
2 t lemon juice
6 cups icing sugar, sifted
Beat the butter and cream cheese until smooth. Add 3 cups of icing sugar and the lemon juice. Beat for 3 minutes or until the mixture is light and fluffy. Add the rest of the icing sugar and beat for another few minutes.
|Carrot cake with lemon cream cheese frosting|
200 g butter
1.5 kg icing sugar, sifted
finely grated zest of 1 orange or 2 lemons or 125 ml pineapple juice
80 ml milk
Beat the butter with half the icing sugar, zest and juice. Beat until the mixture is light and fluffy, about 3 minutes. Add the rest of the icing sugar as well as the milk and carry on beating until light and fluffy.