A private hotel school graduate shares a mighty carrot cake recipe! #4realnessblog

Twenty two year old Lorenzo Landauer only graduated from The Private Hotel School this year and he is already the Guest Liaison Officer working at the front office division at The 12 Apostles Hotel and Spa in Cape Town.

Lorenzo shares his Carrot Cake recipe below:
 
Ingredients:

• 2½ cups of flour
• 1¼ cups of oil
• 1¼ cups of sugar
• 3 grated carrots
• 4 eggs
• 2 Teaspoons of cinnamon
• 2 Teaspoons of nutmeg
• 2 Teaspoons baking powder
• Half cup of chopped pecan nuts
• Pinch of salt
• 1 Teaspoon bicarbonate of soda

 
Method:
Preheat Oven to 180°c. Beat eggs and sugar very well, add the oil and beat again until blended. Sift all the dry ingredients into the mixture and mix.
Combine the carrots and nuts and start to fold in the combined mixture.
Once the mixture is thick and combined, bake in a well-greased baking tin for 35-40 minutes. Cool completely before icing.
 
For the Vanilla Icing:
 
Ingredients

• 125g Butter
• 125g Cream cheese
• 500g icing sugar
• 1 teaspoon vanilla essence

Method
Cream the butter and icing sugar together until very stiff. Stir in by hand the cream cheese and vanilla. Begin to stir and mix well until it is combined and glossy. Use a palette knife to spread the icing evenly all over the cake. Decorate with more pecan nuts or edible carrot decorations. 
 
(Tip: For effect you can also create flower shapes from thinly cut slices of carrot for decoration)