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Scrumptious Carrot Cake



The original recipe is from TUIS GEBAK by Carolie de Koster but I’ve made my own adjustments throughout the years.

This is MY version of the original recipe.

 

200 g Sugar

3 eggs

250 ml sunflower oil

500 ml of grated carrots

170 g (350 ml ) cake flour

7 ml baking powder

1 ml salt (or too taste)

100 g of muesli, nuts, or seeds

15 – 20 ml of chinese spice

For The Topping

Mascarpone

Lemon essence

Icing Sugar

 

  1. Pre-heat the oven to 180 degrees celcius. Prepare a pan for baking the cake.
  2. Beat the eggs, sugar and oil together in one bowl
  3. Add all the remaining ingredients and mix well.
  4. Put mixture in baking pan and bake for approximately 45 minutes or until the tester comes out clean when you poke it. 🙂
  5. Let the cake cool off and cover with the mascarpone and icing sugar mixture for a slight lemony icing.

 

 

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