Annie's Just Veg. Carrot Shred Cake
Annie Rieck has been involved in carrot farming for more than 25 years. She’s always had plenty of carrots on hand to perfect this carrot cake recipe, which she first discovered this recipe in the Australian Women’s Weekly many years ago. Over the years Annie has adapted the recipe and says the Just Veg. Carrot Shred is an easy and tasty way to boost the carrot content in the cake.
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Ingredients
- 1.5 cups of Just Veg. Carrot Shred
- ½ cup of walnuts
- 2 eggs 1 cup caster sugar
- ¾ cup oil olive/vegetable
- ½ teaspoon vanilla
- 1 cup plain flour
- 1 teaspoon bi-carbonate soda
- ½ teaspoon salt
- 1 teaspoon mixed spice more if you want
CREAM CHEESE FROSTING
- 30 grams of butter
- 60 grams of cream cheese
- Grated lemon rind
- 1.5 cups of sifted icing sugar
LEMON FLAVOURED BUTTER ICING
- ¾ cup of icing sugar
- 1 tablespoon of butter
- Lemon Essence
- A capful of milk
Instructions
- Combine the eggs, sugar, oil and vanilla and beat with a mix master.
- Sift the flour, bi-carbonate soda, salt and spice and add to the mixture.
- Mix well (more mixing leads to a lighter, fluffier cake).
- Stir in the grated carrot.
- Pour the mix into a 20cm ring tin and bake in a moderate (180deg) oven for 45 minutes.
CREAM CHEESE FROSTING
- Mix ingredients and ice the cooled cake.
LEMON FLAVOURED BUTTER ICING
- Beat well and ice the cooled cake.
BEST CARROT EVER !