Tuesday, 28 October 2008

My guys love Carrot Cake. I have tried various recipes over time, some we good, some not so good, some light, and some ever so heavy and stodgy, but this is most definitely the quickest and best one I have tried and tested after a few attempts at twigging the ingredients. It produces a really moist light cake and it can be made in the microwave in approximately 12 minutes (5 or 6 minutes for each layer) and will stay moist for at least two days if kept in the refrigerator.

2 cups finely grated carrots, 1 1/4 cups soft brown sugar, 1 cup sunflower oil, 1/4 cup orange juice, 1 1/2 teaspoons baking soda, 3 eggs, 1 1/2 cups self raising flour, 2 teaspoons cinnamon, 300g tub of philidelphia cream cheese, 3 tablespoons sifted icing sugar

Grease a straight sided oven proof dish - I use a souffle dish. Line the base with a circle of kitchen towel, or serviette, or paper napkin etc. This will absorb some of the dampness and help the cake to cook.

Whisk together the eggs, oil and sugar until light and fluffy. Fold in the sifted flour, cinnamon and baking soda. Fold in the carrots and the orange juice.
Spoon half of the mixture into the prepared dish. Microwave on high for 5 minutes. The cake should be springy when touched. If it still feels wet, cook for a further minute. Allow to cool for a few minutes and remove from the dish. Remove the paper towel from the base of the cake. Repeat the process for the other cake layer.

When both cakes are cooled, split each cake so you will have four layers. Sandwich each layer together with the cream cheese filling....hmmm enjoy. Refrigerate any left over cake.

As you can see I didnt split my layers evenly but it was still yummy!

1 comment:

Debbie said...

Oh this sounds yummy Jean, I will give this one a try, hope mine turs out half as good as yours! Debbie x