Annica has a reputation for beautiful cakes for special occasions. She also offers catering services and runs Annica’s in The Michelangelo Towers in Sandton, Johannesburg. For more information visit www.annicasdeli.co.za, email [email protected] or call 011-884-9445.
Low-GI carrot cake
- 4 large eggs
- 200ml olive oil
- 380g sugar
- 200g cake flour
- 5ml (1 tsp) bicarbonate of soda
- 5ml (1 tsp) ground cinnamon
- 5ml (1 tsp) ground nutmeg
- 180g raisins
- 500g carrots, grated
- 3 red apples, grated
- 150g oat bran
- a pinch of ground cloves
- 50ml butter, at room temperature
- 60g cream cheese
- 2 – 3 drops vanilla extract
- 240g icing sugar
- 50g pecan nuts, chopped and roasted
- dried fruit, to garnish
Preheat the oven to 160°C and lightly grease a 30cm cake tin.
For the cake, mix the eggs, oil and sugar together. Add the flour, bicarbonate of soda and the spices, and mix to combine.
In a separate bowl, mix the raisins, carrots, apples, oat bran and cloves. Add it to the flour mixture and stir to combine.
Pour the mixture into the cake tin and bake for 1 hour. Cover with foil and bake for another hour. The cake is cooked if a skewer inserted into the middle comes out clean. If needed, cover with foil and bake for a further 15 minutes. Leave to cool, then turn the cake out onto a wire rack.
For the topping, beat the butter, cream cheese and vanilla extract together with an electric beater until smooth. With the beater running at a low speed, gradually add the icing sugar. Beat until smooth.
Spread the icing over the cake and sprinkle with the pecan nuts. Garnish with dried fruit. Keep the cake refrigerated for up to 3 days.