Golden syrup and brown sugar stand in for the refined sugar in this carrot cake recipe. This luscious cake calls for kitchen staples, dressed with vanilla cream cheese icing and topped with walnuts. Try this definite flight of fancy, rich and nutty version of carrot cake and excite your family. Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Carrot Cake Carrot Cake Recipe | PT1H20M Serves 12 Ingredients: 10.5 Ounce Carrots 1 Cup Self-Raising Flour 0.5 Teaspoon Bicarbonate Of Soda 0.5 Teaspoon Ground Cinnamon 0.5 Cup Brown Sugar 0.5 Cup Golden Syrup 0.75 Cup Vegetable Oil 3 Eggs 1 Teaspoon Vanilla Essence 0 8.8 Ounces Spreadable Cream Cheese 0.5 Cup Icing Sugar 0.5 Teaspoon Vanilla Extract 1 Walnuts Preheat oven to 325 degrees. Lightly, grease an 8-inch round cake pan and line with non-stick baking paper. In a large bowl, sift together flour, bicarbonate of soda and cinnamon. In another bowl, add eggs, oil, golden syrup, brown sugar and 1 teaspoon of vanilla essence and beat till well combined. Add egg mixture into flour mixture and with a wooden spoon, stir gently till just combined. Fold in grated carrot. Place the mixture into prepared cake pan evenly. Bake for about 1 hour or till a toothpick inserted in center comes out clean. Remove from oven and keep onto wire rack to cool in pan for about 5 minutes. Carefully, invert the cake onto wire rack to cool completely. Meanwhile, for icing, in a bowl, add cream cheese, icing sugar and ½ teaspoon of vanilla essence and with a wooden spoon, mix till well combined. Spread icing over cooled cake evenly and sprinkle with walnuts. Cut into desired sized slices and serve.

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