Frosted Carrot Cake
The humble carrot cake undergoes a transformation with this rich, delicious dessert recipe
1 tsp bicarbonate of soda
1 tsp baking powder
2 tsps ground cinnamon
2 eggs
3 / 4 cup vegetable oil
3 / 4 cup caster sugar
1 1 / 2 cups coarsely grated carrots
1 / 2 cup sultanas
25g unsalted butter, at room temperature
11 / 2 cups icing sugar mixture
Ingredients
1 cup plain flour1 tsp bicarbonate of soda
1 tsp baking powder
2 tsps ground cinnamon
2 eggs
3 / 4 cup vegetable oil
3 / 4 cup caster sugar
1 1 / 2 cups coarsely grated carrots
1 / 2 cup sultanas
Extra ground cinnamon and shredded orange rind, to decorate
Cream cheese frosting
75g cream cheese, at room temperature25g unsalted butter, at room temperature
11 / 2 cups icing sugar mixture
Method
1. Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above edge of pan.
2. Sift flour, soda, baking powder and cinnamon into a bowl. Place eggs, oil and caster sugar in a food processor. Process until combined. Add flour mixture to processor, in two batches. Process briefly between additions. Add grated carrots and sultanas. Process briefly until combined. Pour cake mixture into prepared pan.
3. Cook in a moderate oven (180C) for about 45 minutes, or until cooked when tested. Stand in pan for 10 minutes before turning out onto a wire rack to cool.
4. To make cream cheese frosting, place cheese and butter in food processor. Process until light and fluffy. Add icing sugar mixture, process until smooth.
5. Spread icing over cake. Dust lightly with extra cinnamon. Decorate with shredded orange rind.
Notes
You'll need two medium carrots for this recipe. Cake can be made up to three days ahead. Or freeze for up to two months. Thaw cake at room temperature.
- Source:
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