I can’t remember the last time I had carrot cake. It’s not that I don’t like it, ’cause I do.. it’s just one of those classics that fell off the radar for a while I guess.
We’re back in full force in the office, our first birthday for the year (Happy Birthday Andrea!) already – which means.. apron on, oven mitts out, time to bake!
The New Year’s healthy eating kick is still alive and kicking for a few of us, so it was a wise suggestion to try to make something at least semi (delusional? me?) healthy. I mean, it has carrots (also nut free btw) in it..
…a serve of veggies right here people!
…..if you eat the whole cake!
Vegetable oil, or melted butter to grease
2 (about 300g) carrots
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 cup (80g) brown sugar
1/2 cup (125ml) oil
1/2 cup (125ml) golden syrup
1 tsp vanilla essence
3/4 cup dessicated coconut - I added this in to give a bit of extra yumminess
Cream cheese frosting:
500g spreadable cream cheese
1 cup (160g) icing sugar
1 tsp vanilla essence
Zest 1 lemon
- Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper.
- Peel and grate the carrots and set aside
- Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
- Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
- Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
- Pour the mixture into the pan and bake for 1 hour.
- Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
- To make the icing, place the cream cheese, icing sugar and vanilla in standing mixer. Mix on low speed at first otherwise you’ll get icing sugar everywhere, turn up speed – when smooth add in the lemon zest
- Cut the cake in half when cooled
- Spread the icing across the bottom half of the cake, replace top and add remaining frosting
- The cream cheese frosting listed above is double what the recipe called for, if you’re like me and love a bit of frosting to break up your cakes then go by this. I still have a bit leftover, maybe use it on some cupcakes!
- I didn’t have a 20cm pan, only a 23cm one so baked it for about 50 mins, it wasn’t dry at all
- The frosting recipe also didn’t call for lemon zest, but everyone likes lemon zest!
Recipe adapted from Taste website.