Kejk tal-karrotti (carrot cake)

Kejk tal-karrotti (Carrot cake)


225g brown sugar

225 ml sunflower oil

4 eggs

4 medium carrots grated

225g flour

1.5 tsp cinnamon

1 tsp freshly grated nutmeg

1 tsp bicarbonate of soda

1 tsp baking powder

zest of one orange

125g sultanas

100g shelled walnuts

Method:  Beat the sugar with the oil and eggs;  sift the flour and spices,  add 2 tbs flour to nuts and raisins and mix well;  add the carrots, zest,nut mixture to bowl and beat.  Add flour and spices. Cook in a preheated oven (fan electric 160/normal oven 180) for about 40 minutes or till well risen and firm to the touch.

Topping:  Cool the cake.  Beat 150g icing sugar and 6 portions cream cheese;  add some vanilla.  Spread the topping on cake and drizzle with melted cooking chocolate (about 50g).


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