Carrot cake. Photo: Supplied
Cakes are not just for celebratory occasions they also for those must need self satisfactory moments or to satisfy your sweet tooth.
On National Cake Day on 26 November, Capsicum Culinary Studio patisserie experts have shared their favourite cake recipes.
They are simple and just as decadent, Port Elizabeth campus Chef Bernice Warner’s shares his carrot cake recipe.
Ingredients:
320g cake flour
10ml baking powder
7½ ml baking soda
5ml ground cinnamon
5ml salt
4 medium eggs, beaten
332g white sugar
310ml vegetable oil
280g grated carrots
For the Icing:
60ml softened butter
800ml icing sugar, sifted
150ml smooth cottage cheese
5ml vanilla essence
5ml lemon juice
125ml chopped walnuts (optional)
Method:
Preheat oven to 180°C
Sift all the dry ingredients together, twice. Cream the eggs and sugar until pale light in colour. It should double in volume.
Add in the oil and mix really well. Fold in the egg mixture with the grated carrots and the dry ingredients. Place into a lined spring form 23cm round cake tin
Bake for 45min
Remove from the oven and cool in the tin for 10 minutes before turning out on a cooling rack to cool, before icing.
Icing
Cream the butter and then add the sifted icing sugar. Add the cream cheese and flavourings and beat until silky smooth.
Place in a piping bag with a fitted nozzle of your choice and finish by icing the top and adding the chopped nuts.
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