Wortelkoek

Carrot Cake

THIS RECIPE MAKES a two-layer cake. if you want to make the spectacular showstopper served at de oude Kraal for the celebrations, make the cake recipe twice over and stack the four layers, trimming any domes from the first three layers. The icing recipe can be doubled and made in one batch.

Sugar 1 cup

Vegetable Oil 1 cup

Eggs 3 large

All-Purpose Flour 1 1/2 cups

Baking Powder 2 tsp

Baking Soda 1 tsp

Cinnamon 2 tsp

Pulped Banana 1 1/2 cups

Grated Carrot 1 cup

1 PREHEAT the oven to 350°F.

2 WHISK the sugar, oil and eggs until creamy and pale.

3 ADD the flour, baking powder, cinnamon and baking soda. Mix to combine.

4 ADD the banana pulp and carrots and mix well.

5 PUT in two greased round cake pans and bake till a tester comes out clean, about

45–60 minutes. Cream Cheese Icing

Butter 60 g, softened

Icing Sugar 500 g, sifted

Cream Cheese 250 g

Fresh Lemon Juice 80 ml

6 BEAT the butter and icing sugar together until creamy.

7 ADD the remaining ingredients and beat until smooth and easy to spread.

8 ICE the cake once it has cooled down and decorate with chopped pecan nuts and carrot slices dipped in sugar syrup and baked until crispy.