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Here’s a versatile carrot cake recipe which is perfect for everyday baking and occasions. You will love this incredibly moist and easy carrot cake recipe with cream cheese frosting. This cake is quick and easy to make, versatile and utterly delicious.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups cake or plain flour
2 tsps ground cinnamon
1 tsp baking powder
½ teaspoon bicarbonate of soda
1 cup soft brown sugar
4 large eggs
1 cup oil
Zest of 1 orange
Zest of 1 lemon
200g carrots, finely grated
150g walnuts, chopped (optional)
For The Cream Cheese Frosting
125g unsalted butter at room temperature
50g icing sugar
250g cream cheese
Method:
• Pre-heat the oven to 170°C.
• Line a 20cm deep cake tin, 2 loaf tins or a Bundt tin.
• Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.
• Beat the eggs with the oil and citrus zests.
• Stir in the carrots and fold everything into the flour mixture.
• Fold in the walnuts if using. Spoon the mixture into the tin/s.
• Bake for 45 minutes or until a skewer comes out clean.
• The cake in the loaf tins will bake quicker as it’s not as deep as the round tin.
• Cool cake before frosting.
To make the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Decorate with walnuts (optional)
Here’s an easy recipe for you to try out with your kids today.
Cape Malay Cooking & Other Delights – Salwaa Smith From My Kitchen To Yours – keeping our heritage alive!
Ingredients: 225g soft butter/margarine 1 cup castor sugar 4 extra-large eggs 2 cups self-raising flour 1 tsp baking powder ½ cup cocoa powder 1/4 cup milk or as needed
Method: Line 2 muffin / cupcake tins with cupcake cases. Add all the ingredients, except the milk, into a large bowl. Using an electric hand whisk, beat together until just smooth. Add a little milk until the mixture is of a dropping consistency, the mixture shouldn’t be runny.
Spoon the mixture into the paper cases. #capemalaycooking Bake the cupcakes in a preheated oven, 170°C for 15-20 minutes or until well risen and firm to the touch. Transfer to a wire rack to cool.
To make the topping, put the butter in a bowl and beat until fluffy and creamy. Sift in the icing sugar and cocoa powder, beat until smooth and creamy. Add a drop of milk if the mixture is too stiff.
Chocolate Cupcakes
When the cupcakes are cold, spread or pipe frosting on top of each cupcake, and decorate according to your choice.
Alternatively, mix chocolate mousse according the packet instruction and pipe using a spiralling motion onto the cupcakes in a large swirl.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
It is summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Pre-heat the oven to 180°C.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes in the pre-heated oven.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
All photos found on this website are the property of Cape Malay Cooking & Other delights and Salwaa Smith.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Check jam roll this is a quintessential Cape Malay recipe. One that adorned every cake table at a wedding, hujaaj, on the Eid/labarang table or any other social gathering. Check jam roll is also known as Battenberg Cake in England. This striking checkerboard cake is a favourite for afternoon tea in England. Legend has it that the cake was created in honour of the marriage of Queen Victoria’s granddaughter Victoria to Prince Louis of Battenberg in the 1880s. (The coloured squares inside are thought to represent the four princes of Battenberg) It’s quite possible that the English brought the recipe to South Africa and we’ve adapted the recipe to represent our colourful personalities as the original recipe was only yellow and pink in colour and covered with marzipan.
From what I can remember my sister in law making this cake, she used to finish it off in chocolate flavour as well as a plain icing sugar. This cake can be made in advance and keeps well for up to a week if wrapped and stored properly. Slices of this cake was often used as a centre piece in a cake plate at wedding and other such gatherings.
Assembling the cake requires some precision, but it’s easier than it looks. The batter is thick enough that you can fairly neatly spoon two colours next to each other without them bleeding together; you might have to trim a bit off each half to cut away any combined bits. Or you can create a divider to keep them separate. I’ve wrapped a thin piece of cardboard, such as from a tissue box, in aluminium foil to good effect. My recipe makes 2 cakes.
Ingredients:
6 large eggs
1½ cups castor sugar
½ cup hot water
2 tsp cooking oil
2 cups self-raising flour
3 tsp baking powder
1 heaped tablespoon cocoa powder
½ tsp vanilla essence
½ tsp red food colouring
½ tsp rosewater (optional)
½ tsp green food colouring
½ tsp peppermint essence (optional)
½ cup smooth apricot jam
1 tbsp hot water
2 cups icing sugar
3 tbsp cocoa powder (omit if finishing off the cake plain)
Enough water to make a paste
Desiccated coconut
Method:
Preheat the oven to 180°C fan. Lightly grease two Swiss roll tins and line it with greaseproof paper. Cut a strip of cardboard to fit the length of the tins. It should fit snug. Cover the cardboard with foil. Lightly grease the foil and wedge into place.
In a large bowl beat eggs and castor sugar until light and creamy. Mix in vanilla essence, oil & hot water. Fold in the self-raising flour and baking powder.
Divide the mixture evenly into 4 bowls. Mix the red food colouring and the rosewater (if you’re using it) in one bowl. In the 2nd bowl mix the green food colouring and peppermint essence (if you’re using it). In the 3rd bowl mix the cocoa powder and in the 4th bowl the vanilla essence.
Turn the pink mixture (the red will have turned pink) into one side of the prepared tins. Turn the green mixture into the other half of the tin. Turn the chocolate and vanilla batter into the second prepared tin. Smooth the batter gently into the corners.
Bake for 20 minutes until risen and firm to the touch. Leave to stand for 5 minutes in the tin. Slide a knife between the cake, tin and foil strip. Turn onto a wire cooling rack lined with greaseproof paper. Remove greaseproof paper attached to the bottom of the cakes. Leave to cool completely.
Trim the cake so that each half measures approximately 28x9cm. Cut each slab in half lengthways so that there are eight equal pieces.
Mix the jam and hot water to thin the jam slightly. To assemble the cake, brush the top of each cake strip with the jam and press a pink strip on top of a vanilla strip, do the same with the chocolate and green strips. Press the pink/vanilla strip together with the chocolate/green strip to create a chequerboard effect. Make sure to brush all the inside strips with jam to help it sticking together.
Mix the icing sugar and cocoa powder together with a bit of water to make a thick paste. Brush the cocoa paste all around the outside of the cake and roll desiccated coconut all over the cocoa paste. Wrap the cake firmly in greaseproof paper and leave to set for a couple of hours. Cut a very thin slice off each end of the cake for a neat edge.
I really enjoy experimenting with new recipes and ideas. More than often when I develop a recipe I will make it more than once to ensure its perfect before sharing the recipe. This Egg Free Lemon & Granadilla Cake is no exception, it took me a couple of attempts before I was happy with it. The result is a super moist cake which can be made in sandwich tins or in a Bundt tin like I did here.
This cake recipe is so simple and easy to make, in addition to being delicious, it has actually become the base for many other flavour combinations I’ve made and it’s always a hit! It is so moist and tasty and stays fresh a good couple of days.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
125g soft butter
1 cup castor sugar
2 cups cake flour
3 tsp baking powder
1 cup buttermilk
Rind and juice of 1 lemon
115g granadilla pulp
Extra butter for greasing the cake tin
150ml fresh cream
1 tbsp icing sugar
Method:
Pre-heat the oven to 170°C.
Grease a Bundt tin with the extra butter.
Use an electric mixture, whisk the butter and sugar until creamy.
Sift the flour and baking powder together, mix into the butter mixture.
Fold in the buttermilk, half of the granadilla pulp, rind and juice of one lemon.
Pour the batter into the greased tin.
Bake in the pre-heated oven for about 40 – 45 minutes, mine baked for 43 minutes.
Insert a skewer into the centre of the cake to check if the cake is done.
Leave the cake for about 5 minutes in the tin before turning out on a cooling rack.
Cool completely, in the meantime whip the fresh cream with the icing sugar.
Stir half of the remaining granadilla pulp into the cream.
When the cake is completely cool, spread the cream frosting all over the cake.
Pour the remaining granadilla pulp over the cake.
Cook’s Note:
To make buttermilk at home pour one cup of milk into a jug add one tablespoon of vinegar.
Leave aside for about 10 minutes for the milk to curdle before using in the recipe.
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Salwaa Smith – Cape Malay Cooking & Other Delights
