500 ml Cake Flour (280 g)
5 ml baking powder
3 ml bicarbonate of soda
3 ml ground cinnamon
2 ml salt
125 g butter or margarine
125 ml caramel brown sugar (100 g)
125 ml white sugar (100 g)
2 extra-large eggs
45 ml fresh orange juice
5 ml finely grated orange rind
375 ml finely grated carrots
125 ml pecan nuts, chopped (75 g)
125 ml sultanas (75 g)CREAM CHEESE ICING
125 ml cream cottage cheese
15 ml orange juice
3 ml finely grated orange rind
625 ml icing sugar (400 g)
60 ml chopped pecan nuts1. Preheat oven to 180 °C.
2. Sift dry ingredients together.
3. Cream the butter and sugars well together. Add eggs one at a time and beat well after each addition.
4. Add orange juice and rind to mixture. Add dry ingredients and mix well.
5. Stir in the carrots, nuts and sultanas. Pour into a well-greased 23 cm loaf tin and bake in preheated oven for about 1 hour. Leave in tin for a few minutes and turn out to cool off.
6. For icing: Mix the creamed cottage cheese, lemon juice and rind. Sift icing sugar and beat together until just smooth and fluffy.
7. Spread icing over cooled loaf and sprinkle with chopped nuts.
5 ml baking powder
3 ml bicarbonate of soda
3 ml ground cinnamon
2 ml salt
125 g butter or margarine
125 ml caramel brown sugar (100 g)
125 ml white sugar (100 g)
2 extra-large eggs
45 ml fresh orange juice
5 ml finely grated orange rind
375 ml finely grated carrots
125 ml pecan nuts, chopped (75 g)
125 ml sultanas (75 g)CREAM CHEESE ICING
125 ml cream cottage cheese
15 ml orange juice
3 ml finely grated orange rind
625 ml icing sugar (400 g)
60 ml chopped pecan nuts1. Preheat oven to 180 °C.
2. Sift dry ingredients together.
3. Cream the butter and sugars well together. Add eggs one at a time and beat well after each addition.
4. Add orange juice and rind to mixture. Add dry ingredients and mix well.
5. Stir in the carrots, nuts and sultanas. Pour into a well-greased 23 cm loaf tin and bake in preheated oven for about 1 hour. Leave in tin for a few minutes and turn out to cool off.
6. For icing: Mix the creamed cottage cheese, lemon juice and rind. Sift icing sugar and beat together until just smooth and fluffy.
7. Spread icing over cooled loaf and sprinkle with chopped nuts.
Posted by Kim Dijkman
Foto: Louise Groenewald
Ek het die resep 3x aangemaak en sommer 3 broodjies gebak. Twee vir weggee en een vir ons! Ek het die icing egter net 2x aangemaak en daar is meer as genoeg vir 3 broodjies en nog oor. Dit het ‘n lekker broodjie tekstuur en is maklik om te sny (as afgekoel).
Die smaak was bietjie teleurstellend, dit het nie vir my heeltemal daardie wortelkoek smaak nie, maar hierdie is ‘n wortelbroodjie en nie ‘n koek nie. Die tekstuur is ook baie fyner as ‘n koek s’n.
Dit het presies ‘n uur geneem om gaar te raak, ek het getoets op 55 minute en dit het nog die ekstra 5 minute nodig gehad.