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Friday, 26 November 2010

Passion Cake

This is a moist chocolate cake with a twist - there is carrot in it!

3 large eggs
175g caster sugar
200ml sunflower oil
200g plain flour
250g grated carrot (about 3 carrots)
3 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon ground Cinnamon
1 teaspoon ground ginger
100g chopped walnuts or chopped pecans
100g unsalted butter
100g cream cheese
300g icing sugar
7 tablespoons cocoa powder
Walnuts to decorate

  1. Preheat oven to 180 degrees C. Line two 20cm round tins.
  2. Whisk the eggs and sugar in the bowl of a food mixer, until very light and frothy.
  3. Slowly pour in the oil.
  4. Fold in the grated carrots, using a spatula.
  5. Sift the flour, baking powder, cinnamon and ginger to the mixture. Fold in.
  6. Split the mixture between the two tins and cook for 25 minutes.  
  7. Turn out the cakes and cool completely.
  8. To make the icing; put all the ingredients into a food mixer and whisk until smooth and creamy.
  9. Spread the icing in between the two cakes and then sainwhich together.  Ice the top and sides of the cake.
  10. Finally EAT!!!! 

Passion Cake

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