Somehow I always feel a bit less guilty when indulging in carrot cake instead of chocolate cake, or any other cake for that matter. The goodness of the carrots, raisins, dates and pecan nuts surely is very good for me, I’d tell myself.And also, cream cheese icing must be full of calcium and general dairy goodness. Well, I suppose the happiness that a slice of carrot cake brings, far exceeds the kilojoules.
So here is my recipe for a delicious, chunky, nutty, moist carrot cake, filled with the fruity goodness of raisins and dates. I top it with a rich cream cheese icing – almost the same that I use for my lemon and poppy seed cake – so versatile and utterly scrumptious. This cake is even better on the second and third day, as it absorbs some of the wetness of the icing over time.Serve on its own, or with a dollop of freshly whipped cream (my mother’s indulgent way).
- 4 eggs
- 375 ml caster sugar
- 250 ml vegetable oil
- 500 ml cake flour
- 10 ml baking powder
- 2.5 ml salt
- 5 ml fine cinnamon
- 5 ml fine ginger
- 2.5 ml fine nutmeg
- 2.5 ml baking soda
- 750 ml grated carrot
- 125 ml seedless raisins
- 50 g pecan nuts, roughly chopped
- 125 ml finely chopped dried dates
Ingredients for cream cheese icing:
- 230 g cream cheese
- 100 g butter
- 500 g icing sugar, sifted
- 5 ml vanilla essence
- 50 g pecan nuts, chopped
Step 1Pre-heat oven to 180 degrees C.
Step 2Beat eggs and sugar until light and fluffy.
Step 3Add oil and mix well.
Step 4Sift dry ingredients together, then fold into wet mixture with a metal spoon.
Step 5Now fold in raisins, dates, pecans and carrots.
Step 6Pour batter into 2 x 20 cm lined cake tins, then bake for 35-40 minutes until an inserted skewer comes out clean.
Step 7Remove from oven, then let it stand in the tins for about 15 minutes before turning out. Cool completely before icing.
Step 8For icing:Beat cream cheese and butter together until very light and creamy – about 10 minutes. Add icing sugar and vanilla and beat for a further 2 minutes until smooth and lump free. Spread on first layer, top with second layer, then ice the top and sides of the cake. Sprinkle with chopped pecan nuts.