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Carrot cake

(1 cake of about 23 cm)

  • 150 g (270 ml) cake flour
  • 15 ml baking powder
  • 5 ml ground cinnamon
  • 5 ml ground nutmeg
  • 1 ml salt
  • 150 g (250 ml) wholegrain flour
  • 400 g (500 ml) sugar
  • 375 ml sunflower oil
  • 60 ml boiling water
  • 4 eggs, separated
  • 5 ml vanilla essence
  • 200 g carrot, grated
  • 100 g pecan nuts, roughly chopped

Preheat oven to 180 °C. Sift together cake flour, baking powder, cinnamon, nutmeg and salt. Add wholegrain flour. Beat sugar and oil together well and add boiling water. Beat in the egg yolks. Stir mixture through dry ingredients. Add essence, carrot and nuts. Beat egg whites until stiff and fold in carefully. Spoon into two greased cake tins of 23 cm. Bake for 45 – 50 minutes. Test with a thin skewer to see if it’s done. Decorate with cream-cheese icing and fresh bay leaves (if you like).

Cream-cheese icing

  • 500 g (960 ml) icing sugar, sifted
  • 60 ml soft butter
  • 250 g cream cheese

Combine icing sugar and butter with an electric beater. It will look like bread crumbs. Add cream cheese and mix well. Refrigerate until required.