Carrot Cake with Cream Cheese Frosting
Over a year ago
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Ingredients
- 300g soft light brown sugar
- 3 eggs
- 300ml sunflower oil
- 300g plain flour
- 1 ts bicarbonate of soda
- 1 ts ground cinnamon
- ½ ts ground ginger
- ½ ts salt
- ¼ ts vanilla extract
- 300g grated carrots
- cream cheese frosting:
- 600g icing sugar, sifted
- 100g unsalted butter, room temp.
- 250g cream cheese, cold
Accompaniment
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Description
I made this for my stepdaughter's birthday. Yummy.
Method
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1
Three 20cm cake tins, base-lined with greaseproof paper.
Makes 10-12 slices.
Preheat oven to 170C.
Mix sugar, eggs and oil in food mixer (I'm lazy and love my Kenwood!)
Slowly add flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue mixing until well mixed together.
Add carrots by hand.
Distribute evenly between 3 20cm tins and bake for 20-25 min until golden brown and sponge bounces back.
When cooled a bit, turn onto racks to cool completely.
Spread cream cheese frosting between cakes with a palette knife and cover cake completely.
This one was finished with small lilac and purple sugarpaste flowers and edible glitter. I just rolled out the sugarpaste (probably better to use florist paste, but didn't have any) and used PME plunge cutters. I left the flowers to dry before putting them on the cake.
You can add 100g shelled, chopped walnuts to the mixture if you like and decorate cake with whole walnuts.
Chef's Tips
The cake on the picture is made in smaller tins (1/2 the recipe) as it was just for a small party.
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