Bake Time:
35 minutes
Surprisingly, crafting a delectable carrot cake with mayonnaise was an unexpected success. This unique recipe came to life during the winter season (still in South Africa during that time) when I was tasked with creating a video featuring B Well products, including oil and mayonnaise.
Mayonnaise, a blend of oil, vinegar, and egg, played a crucial role in enhancing the cake’s texture and flavor. The oil contributed to a tender cake, the egg retained moisture in the batter, and the acidity from the vinegar brought out the cake’s delightful flavors. Of course, you can still opt for traditional oil or eggs in your recipe, as I initially did. The result is a surprisingly delicious carrot cake that defies expectations.
Servings:
12 to 16 servings
Ingredients
Method
Preheat the oven to 180°C.
Cake: Sift together the flour, baking soda, baking powder, cinnamon, and mixed spice in a large mixing bowl.
Add the dry ingredients and mix well.
Lastly, fold in the grated carrots and half the pecan nuts.
Bake for 35 minutes until your cake tester comes out clean.
Cool on wire racks.
Frosting: Beat the cream cheese, icing sugar, milk, and vanilla extract together until well mixed and smooth.
Apply icing between the two cakes and stack to form one large cake. Lastly, ice the whole cake and sprinkle with the rest of the roasted pecan nuts ov
Place the chickpeas in a food processor, along with the onion, parsley, coriander, garlic, flour, ground cumin, ground coriander, chili flakes, lemon juice, and a generous pinch of salt and pepper – don’t hold back on these as chickpeas soak up flavour.