Date And Carrot Cake Food

DATE, CARROT AND HONEY CAKE

Steps:

• Place dates, honey and water into large pot.
• Stir constantly over medium heat.
• Stir in butter then remove from heat and add vanilla.
• Fold in flour and carrot.
• Pour into greased and lined 20 cm cake tin.
• Bake in 180 C oven for 35 - 40 minutes or till cooked.
• Cool in tin for 5 minutes, then turn onto wire rack.
• Ice when cool if desired.

WHY-I-JOINED-ZAAR CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
• Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
• Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
• To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

DATE AND CARROT CAKE

Steps:

• TO MAKE THE CAKE.
• Grease deep 22cm round cake pan, line the base with baking paper.
• Combine dates and orange juice in a saucepan; bring to boil then immediately remove from heat.
• Stir in bicarb soda; stand for 5 minutes.
• Process date mixture with sugar until almost smooth.
• Add eggs, flour and spice, and process until just combined.
• Transfer mixture into a large bowl, stir in carrot and zucchini.
• Pour mixture into prepared pan.
• Bake in moderate oven for about 1 hour.
• Stand for 20 minutes before turning onto a wire rack to cool.
• Top cake with frosting.
• TO MAKE THE FROSTING:.
• Process all ingredients until just smooth. Serve and enjoy.