Jan Braai’s Carrot Cake
(feeds about 10)
FOR THE CAKE
- 1 cup sunflower oil
- 4 eggs
- 2 cups caster sugar
- 2 cups flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp cinnamon
- 2 cups carrot (about 4carrots, finely grated)
- 1 tin Goldcrest – Mandarin pieces(drained)
- 200g pecan nuts (chopped)
FOR THE ICING
- 1 tub Lancewood plain cream cheese
- 1 cup icing sugar
- 1 tsp vanilla essence
- 1 tin Goldcrest – Black Pitted Cherries
- Mix the oil, eggs and sugar together in your no. 10 flat-bottomed potjie until most of the sugar has dissolved.
- Add the flour, baking powder, bicarbonate of soda, salt and cinnamon into your potjie and mix well. You don’t need to prepare the potjie with butter beforehand as there is enough oil in the batter to keep it from sticking.
- Add the carrots, mandarin and nuts and mix well.
- Close the lid of the potjie and bake for 40 to 50 minutes until done. You achieve this by having some coals under the potjie and on the lid of the potjie.
- Make the icing while the cake is baking. Use your clean hand (in the bushveld) or electric beater (at home) and beat the cream cheese in a bowl until soft and there are no lumps. Add the icing sugar and vanilla and mix until smooth.
- Once done, remove the potjie from the heat, take off the potjie lid, and let the cake rest for 10 minutes before you take it out of the potjie. To get the cake out, just flip the potjie upside down over a board or large plate and the cake should exit the potjie without objections. Should the cake refuse to come out, it doesn’t really matter, just serve it straight from where it is being stubborn in the potjie.
- Cover the cake with the icing and garnish with the cherries.