Stove-top Carrot Cake
A deliciously moist and tasty Stove-top Carrot Cake, all from the comfort of your stovetop!
Ingredients
- 1 Cup Olive oil
- 1 Cup firmly packed brown sugar
- 3 Eggs, lightly beaten
- 1 1/2 Cups (225g) Self-raising Flour
- 1 tsp bi-carb soda
- 2 tsp cinnamon
- 2 Cups firmly packed grated carrot (approx. 4 carrots)
- 1 Cup walnuts
- 250 grams of Cream cheese
- 1 Cup (125g) icing sugar
- 1 zest of 1 orange
Step 1
Place oil, sugar, and eggs in the 2L Saucepan. Whisk well to combine.
Step 2
Stir in flour, bicarbonate of soda, cinnamon, walnuts, and carrots. Mix well.
Step 3
Place on the cooktop with the lid on (lowest heat setting) for 50-60 minutes (depends how hot your cooktop is) or until a skewer inserted into the middle of the cake comes out clean.
Step 4
Invert onto a cake cooling rack & allow to cool for about 20 minutes before icing.
Step 5
To make the icing: Mix the cream cheese, icing sugar, and zest until combined. Spread over cake and serve.
Stove-top Carrot Cake
A deliciously moist and tasty Stove-top Carrot Cake, all from the comfort of your stovetop!
Ingredients
- 1 cup Olive oil
- 1 Cup Firmly packed brown sugar
- 3 Eggs Lightly beaten
- 1 1/2 cups Self raising Flour (225g)
- 1 tspn Bi-carb soda
- 1 tspn Cinnamon
- 2 cups Firmly packed grated carrots (approx. 4 carrots)
- 1 cup Walnuts
- 250 g Cream cheese
- 1 cup Icing sugar
- 1 zest of 1 orange
Instructions
- Place oil, sugar and eggs in the 2L Saucepan. Whisk well to combine.
- Stir in flour, bicarbonate of soda, cinnamon, walnuts and carrots. Mix well.
- Place on cook top with the lid on (lowest heat setting) for 50-60 minutes (depends how hot your cook top is) or until a skewer inserted into the middle of the cake comes out clean.
- Invert onto a cake cooling rack & allow to cool for about 20 minutes before icing.
- To make the icing: Mix the cream cheese, icing sugar and zest until combined. Spread over cake and serve.
