It seems that the British like their Carrot Cake more cake than carrot, and we like ours more carrot than cake. So I decided to create this family favourite just the way we Aussies like it! Heavily spiced, chunky and with A LOT of carrot.
Ingredients
- 2 cups self-raising flour
- 1 cup brown sugar
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground allspice
- 1 1/2 cups vegetable oil
- 3 eggs
- 100g walnuts roughly chopped
- 3 cups carrot grated
Frosting
- 100g cream cheese at room temperature
- 55g unsalted butter cut into small cubes at room temperature
- 1 cup icing sugar
- Dash of vanilla essence
Method
-
Step 1Preheat your oven to 180C. Grease and line the base of a 9-inch (23cm) diameter cake tin. Set aside.
-
Step 2Sift your flour, salt and spices into a large mixing bowl, add brown sugar and mix together with a whisk.
-
Step 3Create a well in the centre of your dry ingredients and add your chopped walnuts, grated carrot, lightly whisked eggs and vegetable oil. Mix together until thoroughly combined.
-
Step 4Pour the batter into your pre-prepared cake tin, spread it evenly and place in the oven to bake for 45 minutes or until a skewer inserted into the middle of your cake is removed clean.
-
Step 5Move your cake (in the tin) to the fridge to chill before starting on your frosting.
-
Step 6Once completely cooled, retrieve your cake from the fridge, and start working on your icing.
-
Step 7Place cream cheese, butter, sugar and vanilla essence into a clean mixing bowl and beat with electric beaters until well combined and pale in colour.
-
Step 8Spread evenly atop your carrot cake, gently lift your cake out of its tin and run the back of a knife around the edge of the cake to leave a straight edge on your icing. Decorate as desired.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register