Tuesday, 13 August 2013

Carrot cake with cream cheese frosting

There is nothing better than a piece of good carrot cake.  Soft, moist, and aromatic with light and fluffy cream cheese frosting.  I always liked carrot cake and have made it from so many recipes, but decided to combine what I liked in them most to make my own, best carrot cake recipe.  You won't be disappointed!

Ingredients:  (all should be in room temperature)

For the cake:
  • 2/3 cup wholemeal self-rising flour
  • 1/2 cup caster sugar
  • 1 tsp bicarb. of soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/4 tsp ground cloves
  • 1 tsp vanilla paste or extract
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 2 lightly beaten eggs
  • 1 cup roughly chopped walnuts
  • 1/2 cup roughly chopped pineapple (tinned or fresh)
  • 1 cup grated carrot
For the frosting:
  • 300g full fat cream cheese
  • 150ml double cream 
  • 2 tbsp icing sugar
  • 2 tsp vanilla paste or vanilla pod
  • walnuts and cinnamon to decorate

Combine all of the dry ingredients in a large bowl and set aside.

Beat the eggs with oil and vanilla paste/ extract, add to the dry mixture. 

Mix in the carrot, pineapple and walnuts, stir until just combined.

Pour the mixture into a lined 20 cm tin and bake at 180C for about 40 minutes, until skewer inserted in the middle comes out clean.  Leave to cool.

To make the frosting beat double cream until holding medium peaks,  combine with all remaining ingredients.

When the cake is completely cooled, cut horizontally in half and spread half of the frosting on the base, cover with the second layer of the cake and spread the remaining frosting on top.  Decorate with walnuts.


Serves 8

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