1 h Prep, 2 h Cook
Contains Walnuts and more
Moist, dense, and flavorful — who doesn't love carrot cake? Especially when it's topped with rich cream cheese icing. This much-requested recipe is easily customized to taste.I've tried many carrot cakes, and this is my favorite recipe. Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and walnuts and enveloped by a generous coating of cream cheese frosting. Carrot Cake never goes out of style. This recipe is for 20 cm ( 8 inch) cake pan.
- Ingredients for the cream cheese frosting :
- For the cake :
Preheat your oven to 150 C or 300 F.
Line two of your cake tins with some parchment paper and coat with cooking spray or butter.
In a bowl, sift through all your dry ingredients, baking powder, soda, plain flour, cinnamon and nutmeg. Mix through. Set aside.
Using your stand mixer or whisk, add eggs into a large bowl, then vanilla extract, brown and caster sugar with oil and mix it through. Then add your flour mixture.
Add your coconut shreds, raisins, wallnuts, grated carrots, lemon and orange zest and pineapple. Give it all a mix. Its ready.
Divide the mixture evenly between cakes ( I like to weight it, so they are exactly the same) . Bake the cake for about 2 hours, but keep checking depends on your oven. If the skewer comes out clean, its ready.
Take cakes out and let them completely cool down. Don't cut hot cakes as they will fall apart and will be very difficult to work with.
Once your cakes have cooled down, cut them in half.
Place first cake layer onto your decorating plate, they will be very fragile so do it straight away. Add some cream cheese frosting and then top with second layer of the cake. Keep repeating the process until your cake is done. I usually go for a bit of a rustic look. Go around edges and decorate the edges with some cake crumbs or crushed walnuts.
This is optional, but set aside about 1-2 tbsp of cream cheese frosting and add green and orange food colouring. Then place into ziplock bags and draw carrots on top of each cake slice. It gives it a nice tough but you dont have to do it.
Place the cake into the fridge for at least 1 hour. Then cut and enjoy with hot tea or coffee. I found that the cake tastes even better the next day since all the flavours had time to develop even more.
Serving Size 753 g
|Amount Per Serving|
|Calories 1958.8 cals||98%|
|% Daily Value*|
|Kilojoules 8204 kJ||98%|
|Fat 86.9 g||134%|
|Sodium 2108.6 mg||92%|
|Carbohydrate 236.8 g||79%|
|Protein 38.8 g||78%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|