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Rich Carrot Cake
in Guest Recipe Book
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Every bite you have of this moist and dense carrot cake will just make you want to have another!
Butter, for greasing pan
2/3 cup sunflower seed or corn oil
Scant 1 cup golden superfine sugar
4 tbsp. plain yogurt
3 whole eggs, plus 1 egg yolk
1 tsp. vanilla extract
1 cup walnut pieces, chopped
6oz./175g carrots, grated
1 banana, peeled and mashed
Scant 1 5/8 cups all-purpose flour
3oz./85g fine oatmeal
1 tsp. each: baking soda, baking powder and ground cinnamon
1/2 tsp. salt
Generous 1/2 cup cream cheese
1 tbsp. plain yogurt
1 cup confectioners' sugar
1 tsp. grated lemon rind
2 tsp. lemon juice
For Decoration: (optional)
Primroses and violets
1 egg white, lightly beaten
3 tbsp. superfine sugar
Preheat oven to 350 degrees F/180 degrees C. Grease and line a 9-inch/23cm round cake pan.
Beat oil, sugar, yogurt, eggs, egg yolk, and vanilla extract together in a bowl. Stir in nuts, grated carrots and mashed banana.
Sift the remaining cake ingredients together and gradually beat into the batter. Pour into prepared cake pan and smooth the surface. Bake in preheated oven for 1 hour to 1 hour and 30 minutes, or until firm and a wooden skewer or toothpick inserted in center of cake comes out clean. Let cool in pan for 15 minutes and then transfer to cooling rack and let cool completely.
To make the frosting, beat the cream cheese and yogurt together in a bowl. Sift in the confectioners' sugar and stir in the grated lemon rind and lemon juice. Spread over top and sides of cake.
To prepare the decoration, dip the flowers quickly in beaten egg white, then sprinkle with superfine sugar to cover the surface. Space flowers well apart on nonstick parchment paper. Leave in a warm, dry place for several hours until dry and crisp. Arrange on top of cake.
Makes 10 servings.
|Source: The Home Baker|
|Submitted By: Jacob Alvarez|
|Date: June 24, 2007|