Marizen's Carrot Cake Recipe
Marizen Smit’s Carrot Cake
200g (250ml) White sugar
250ml sunflower oil, SUNFOIL Platinum
375ml champagne valley Stonemill cake flour
10ml baking powder
3ml bicarbonate of soda
250 ml of mushed banana
250ml grated carrots
125ml pecan nuts
37,5 ml butter
375 ml Icing sugar
37,5 ml Cream Cheese (Smooth)
5ml Vanilla Extract
45 ml Pecan nuts
Pre-heat oven at 180°C and grease a cake tin.
Cream the sugar , eggs and Sunflower oil together.
Sieve the flour , baking powder , cinnamon powder and Bicarbonate soda together.
Mix the flour mixture into the egg mixture until well combined.
Add the mashed banana , carrots and nuts to the mixture and ensure that it is all incorporated well.
Pour the mixture into the cake tin and bake for 25 minutes or until done.
Wait 5 minutes then remove the cake from the cake tin and allow to cool down on a cooling wrack.
For the icing:
Cream the butter and icing sugar together till light and creamy.
Add the cream cheese and vanilla to the mixture.
When the cake is cooled down, ice it.
For garnish you can use whole or chopped up nuts , it's advisable to not use fresh flowers on the cake , rather use iced flowers.