High Tea At Little Vumbura

Feb 12, 2014 |  Dining with Wilderness
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Because it's always time for high tea somewhere in the world, we thought it high time ourselves that we shared Little Vumbura chef Felicia's scrumptious carrot cake recipe.

We'd love to know if you've ever had it at any of our camps (Felicia has shared it with all our Botswana camps)... or if you try this particular recipe, let us know how it turns out...

Carrot Cake

Ingredients

2½ cups flour
1½ tsp Bicarbonate of soda
1 tsp salt
1¼ cups oil
2 cups grated carrot
2 tsp baking powder
1 Tbsp mixed spice
1½ cups sugar
4 eggs
½ cup chopped pecan nuts
1 cup grated fresh pineapple or crushed tinned pineapple
¼ cup smooth apricot jam

Method

Sift the dry ingredients. Beat the sugar, oil and eggs together until well blended. Beat at high speed with an electric beater for 3 minutes. Add the carrots, nuts, pineapple and jam and mix well. Sift the dry ingredients over the mixture and fold in until uniformly blended. Grease and line a 28cm spring form tin or long loaf tin. Pour the mixture into the baked tin and bake at 180°C for 45 minutes. Allow the cake to firm and cool in the tin for at least an hour before turning out.

Cream Cheese Icing

Ingredients

½ cup butter
1 tsp vanilla essence
4 cups icing sugar
1 cup cream cheese

Method

Cream butter and gradually add the icing sugar. Add the vanilla, followed by the cream cheese. Do not overbeat! Ice the cake when it has cooled.

And do enjoy!

 

Little Vumbura's carrot cake

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