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Non-Java Browsers: Back to recipe index
Carrot Cake — Wortelkoek
OK, we know carrots isn't the man in your life's favourite. The answer: Disguise it and he will come back for more - even it it is only for the filling!
Nou goed, ons weet wortels is nie die man in jou lewe se gunsteling nie, maar toor 'n bietjie daarmee en hy sal vra vir nog - selfs al is dit net vir die vulsel.
Ingredients:
250ml sugar
250ml oil
3 eggs
500ml sifted flour
¼ teaspoon salt
2 teaspoons baking powder
3 teaspoons cinnamon
500ml coarsely grated carrots (raw)
Method:
Combine sugar, oil and eggs in beater, adding one egg at a time.
Mix rest of ingredients and combine well with the first mixture.
Bake in two greased pans for at least 45 minutes at 180ºC.
Filling:
250ml icing sugar
1 teaspoon vanilla
225g cream cheese
110g butter
½ cup chopped walnuts
Combine butter, sugar and vanilla.
Fold in cream cheese and place in fridge.
Put filling in cake and garnish with nuts.
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Bestanddele:
250ml suiker
250ml olie
3 eiers
500ml gesifte koekmeel
¼ teelepel sout
2 teelepels bakpoeier
3 teelepels kaneel
500ml grof gerasperde wortels (rou)
Metode:
Meng suiker, olie en eiers in menger en voeg een eier per slag by.
Meng res van bestanddele en meng dan goed met die eerste mengsel.
Bak in twee gesmeerde panne vir minstens 45 minute by 180ºC.
Vulsel:
250ml versiersuiker
1 teelepel vanielje
225g roomkaas
110g botter
½ koppie gekapte okkerneute
Meng botter, suiker en vanielje saam.
Vou roomkaas in en sit in yskas.
Sit vulsel in koek en garneer met neute.
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