I made it for a friends birthday recently and then, getting massive food envy wanted to make one for us to eat. Luckily we were going to a friends place for dinner the other weekend and I thought what a perfect opportunity to make the carrot cake and get to eat it too!!
You will need:
1 cup plain flour, sifted
1 cup self raising flour, sifted
2 tsp baking soda, sifted
2 tsp cinnamon, sifted
1/4 tsp salt
1 1/4 cup raw sugar
3 cups grated carrot
4 eggs, lightly beaten
1 cup oil
optional: chopped pecans or walnuts
Icing:
125g philly cream cheese
3 cups icing sugar
50g butter, room temperature
How to create:
- Oven to 180, lightly grease 22cm cake tin
- Combine all sifted ingredients
- Add the rest of the ingredients and stir well to combine
- Pour into cake tin and bake for an hour or until skewer comes out clean
Icing:
- add all icing ingredients and combine well, this can be done in a mix master or with hand beaters
Optional: To turn this into cup cakes, make the cake batter the same way, put into patty pans in a muffin tray and bake for about 20-30 mins or until skewer comes out clean.
To assemble:
- Cut the cake in half (horizontally) and ice the center layer, place the top section of the cake back on and ice with remaining icing, you can also ice the sides if you want too.
- To decorate either sprinkle over some nuts or make some toffee (1/4 cup water, 1 cup sugar in a saucepan, swirl gently until it is an amber colour) sprinkle in some grated carrot, pour onto a tray lined with baking paper and let it set, crack the toffee shard and arrange on the cake.
- The toffee will melt if it is kept moist but this adds a nice caramel sauce over the cake.
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