Nqobile's Carrot Cake
Recipe by Nqobile Ngcobo
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Cake
625ml cake flour
20ml baking powder
10ml bicarbonate of soda
10ml cinnamon
8ml ground ginger
4 large eggs
250ml brown sugar
2ml salt
5ml vanilla extract
6 medium grated carrots
100g pecan nuts
300ml cooking oil
250ml crushed pineapple, drained
125ml cranberries
190ml desiccated coconut
Method:
Preheat the oven to 180 degrees
Sift flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger together.
Beat eggs, sugar and salt until thick and creamy. Add oil and continue beating.
Gradually fold the flour mixture, carrots, cranberries, coconut and pineapples into the egg mixture until well mixed.
Equally divide the mixture into three lined baking tins. Bake for 40-50 minutes or until the skewer comes out clean.
Leave the cake to cool for a few minutes before turning out onto wire rack to cool completely.
Ice the cake with a carrot custard and decorate as desired.
Carrot Custard
100ml fresh cream
350ml carrot juice
2 large egg yolks
25ml corn flour
50g castor sugar
5ml vanilla extract
Pinch of salt.
250g cream cheese
Method:
Simmer the cream and carrot juice in a saucepan.
Meanwhile, whisk the egg yolks, corn flour, caster sugar, vanilla extract and salt in a bowl.
Gradually pour hot carrot juice mixture into the sugar mixture, whisking continuously.
Pour the mixture back into the saucepan, heat gently, stirring with a wooden spoon until the custard thickens and coats the back of the spoon.
Leave the custard to cool in a bowl and chill in the refrigerator.
Whip the cream cheese until smooth. Add the cooled custard and continue whisking until the custard is fully incorporated.
Use the custard to ice the carrot cake.
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