210g Stork Baking Margarine, softened
270g (1 cup) demerara sugar
3 large eggs, at room temperature
180ml cooked and mashed butternut
5ml (1 tsp) vanilla extract or essence
200g ( 1 ¾ cups) self-raising flour, sifted
2,5ml (½ tsp) bicarbonate of soda
15ml (1 tbsp) ground cinnamon
2,5ml (½ tsp) ground nutmeg
120g finely grated carrots, squeezed well
1/2 cup sultanas (optional)
75g flaked almonds
CREAM CHEESE ICE CREAM
225g full fat cream cheese, at room temperature
1 x 400g tin sweetened condensed milk
375ml (1 ½ cups) cream, whipped to stiff peaks
Store-bought peanut brittle, to serve
Step by step method
- To make the ice cream, beat the cream cheese until smooth, then add in the condensed milk and mix until creamy.
- Fold in the whipped cream gently and lightly to retain the air.
- Pour the mixture into a freezer-proof container (a metal loaf tin works well) and freeze until firm (about 4 hours).
- Preheat the oven to 180°C (160°C fan-forced).
- Generously grease and line 4 x 400g tin cans with baking paper.
- Cream the STORK Bake and sugar until very light and fluffy - about 8 minutes.
- Add the eggs one at a time, beating well in between each addition.
- Beat in the butternut and vanilla.
- Combine the flour, bicarbonate of soda and spices and stir into the cake batter.
- Stir in the carrots, sultanas and flaked almonds then divide between the 4 tins and bake for about 40 minutes or until a skewer inserted into the middle of the cakes, comes out clean.
- Allow the cakes to cool completely, upside down, then remove from the tin.
- To serve, use a sharp knife to cut out some of the centre of the carrot cakes and serve with scoops of ice cream and garnish with crushed peanut brittle.