Pumba Private Game Reserve

What’s on the menu at Msenge

CARROT AND WALNUT CAKE WITH A CREAM CHEESE ICING

• 10ml Dry Bread crumbs
• 300g Cake flour
• 10ml Baking powder
• 7.5ml Bicarbonate of soda
• 15ml Mixed spice
• 5ml Salt
• 315ml Oil
• 4 Eggs, at room temperature
• 500ml Grated carrots

ICING:

• 500g Icing sugar
• 5ml Vanilla essence
• 250g Cream cheese

METHOD:

1. Preheat oven to 180c and butter a loose bottomed spring form cake tin and sprinkle with bread crumbs to coat lightly.
2. Sift all the dry ingredients twice.
3. Beat the oil, sugar and eggs together till well combined, add carrots, nuts and apricot jam and mix well.
4. Sift the dry ingredients over the mixture and fold in with a spatula until mixed well.
5. Pour the mixture into the prepared tins and bake for about 45 minutes.
6. Allow the cake to firm and cool in the tin for 10 min before turning out.
7. For the cream cheese icing, cream the butter gradually adding the sugar, vanilla and cream cheese. Do not over beat the cheese as it will become watery.
8. When the cake is completely cool, ice and garnish with walnuts