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Moist Carrot Cake

Moist Carrot Cake

Moist Carrot Cake


2 cups flour

2 tsp. baking soda

2 tsp baking powder

1/2 tsp salt

3 tsp ground cinnamon

1/2 tsp nutmeg

4 eggs

1 1/4 cups olive oil

1 cup granulated white sugar

1 cup packed brown sugar

2 tsp vanilla

3 cups grated carrots

1 cup nuts (pecan or walnuts) optional

1 cup raisins (optional)

Cream Cheese Frosting

1/2 cup butter, softened

1 x 8 oz (250g) cream cheese

4 cups icing sugar (sifted)

1 tsp vanilla extract

  1. Preheat oven to 350 degrees C. Prepare two 9″ pans or one 12″ pan or one 9 x 13″ sheet pan by lining with parchment or wax paper
  2. Mix together in a bowl: flour, baking soda, baking powder, salt, cinnamon and nutmeg
  3. In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about a minute or so
  4. Add the dry ingredients to the wet mixture and mix for about 2 minutes more
  5. Add the grated carrots. Then add the nuts and raisins if desired
  6. Pour batter in prepared cake pans and bake for approximately 45 to 50 minutes. Test for doneness by inserting a skewer. It should be dry when taken out
  7. Cool and fill and  frost with cream cheese frosting. Garnish with more nuts
  8. To make cream cheese frosting: In a bowl beat cream cheese and butter until creamy. Add icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

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Minneola Cake with Citrus Cream

Recipe for minneola cake with citrus cream

Minneola cake with citrus cream

Minneolas can be substituted by oranges but the bright orange juice and deep orange peel make minneolas perfect for this recipe. And of course, minneolas are seedless.

My mom got this recipe from the Rooi Rose in 1993 and made this many times. It has become time for me to transfer my faded photo copy to this blog because it remains one of my favorite items for the tea table.

120 g soft butter
330 ml sugar
2 eggs
30 ml grated minneola peel
5 ml vanilla essence
270 g cake flour
20 ml baking powder
5 ml bicarbonate of soda
2 ml salt
250 ml milk
60 ml marmalade

5 egg yolks
120 ml sugar
30 ml grated minneola peel
125 ml minneola juice
60 g butter
200 ml thick cream

15 ml minneola peel


  1. Cream 120 g butter and 330 ml sugar until light and fluffy. Add eggs one by one and beat well after each.
  2. Add 30 ml minneola peel and vanilla.
  3. Sift flour, baking powder, bicarb and salt together.
  4. Add dry mixture bit by bit with milk to butter and sugar mixture
  5. Start with dry mixture and mix after each addition until it is just blended.
  6. Pour into 2 lined, greased cake pans 225 mm in diameter.
  7. Bake in pre heated oven at 180 degrees C, for about 25 minutes or until cooked when tested.
  8. Cool for 15 minutes in cake pans before tipping it out onto a cooling rack.
  9. Paint tops of cake layers with marmalade before taking out of pans.


  1. Whisk egg yolks in top of double boiler.
  2. Add 120 g sugar, minneola juice and 30 ml peel end stir continuously over medium heat, about 5 minutes until thickened
  3. Add 60 g butter and stir until melted.
  4. Let it cool, cover and place in fridge until cold.
  5. Stir cream in when mixture is cold.
  6. Place one cake layer on a serving platter, marmalade side up
  7. Spread 125 ml citrus cream over it.
  8. Place second cake layer on top and decorate with remaining cream.
  9. Garnish with minneola slices and 15 ml peel and place in fridge before serving.

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