This is a recipe that I’ve been making for years. I can’t even remember where my mom got it. All it came with back then was the list of ingredients and no method.
I’ve made some adjustments to the spices to suit my palate and I’ve stuck to a particular method which ensure a light, moist carrot cake that doesn’t take forever to put together. The cake has been enjoyed by all who eat it. I also make the topping with cottage instead of cream cheese. It’s not only more cost effective, it’s lighter, tangier and adds a lovely zing to balance out the sweetness of the cake.
It’s such a simple recipe. These are all the ingredients you need.
Here is the method in pictures.
Try it and let me know what you think.
- 4 eggs
- 500ml cups castor sugar
- 250ml cup canola oil
- 500ml cups self-raising flour
- 10ml baking powder
- 20ml cinnamon powder
- 10ml mixed spice
- 10ml powdered vanilla
- 750ml grated carrots
- 375ml icing sugar
- Enough cottage cheese to form a spread. About 45ml should be enough.
- Preheat oven to 180.
- Lightly grease a ring pan or loaf tin.
- Beat eggs and sugar until light and fluffy.
- Add oil and beat in until well combined.
- Sift flours and spices together and stir into the egg, sugar and oil mixture.
- To the above mixture, stir in the grated carrots.
- Pour batter into prepared cake tin.
- Bake for 35-40 minutes.
- Once cake is cooled, spread with frosting and walnuts.
- Beat together icing sugar and cottage cheese until a spreadable consistency is reached.
- Note: If using vanilla extract/essence/seeds instead of powder, add into the egg mixture at the same time as the oil.
- Tip for frosting: Add cottage cheese in one tablespoon at a time. If too much is added it will become to runny.