Monday, 9 June 2008

.Recipe Monday.

This carrot cake recipe from Linda is delicious! Super moist with the the perfect touch of spice. And who can say no to cream cheese icing...mmmm...

Carrot Cake

1 cup caster sugar
1 cup olive oil
3 eggs
1 1/2 cups plain flour
2 tsp cinnamon
1 tsp bicarb
1 1/2 tsp baking powder
1/2 cup chopped walnuts
2 cups grated carrot

Beat sugar, oil and eggs together with wooden spoon.
Fold in dry ingredients.
Add walnuts and carrot.
Bake at 180 degrees celcius for 45-50 minutes (muffin-sized cupcakes, about 30 minutes).
Ice with cream cheese icing.
I made my icing using 250g cream cheese, softened. Stirred in about 2 cups icing sugar and a tiny squeeze of lemon juice.


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