Carrot Cake

Author: Michael Verhoef Status: published license cc-by-nc-nd tags: Cake, Baking, Icing, Frosting, Carrot Cake, 2010, 0   Share on Facebook Share on Twitter

It's back!
and it's slightly different...

Ingredients (serves 10)
2 cups (300g) self-raising flour
1 1/2 cups (225g) plain flour
1 tsp bicarbonate of soda
2 1/2 tsp ground cinnamon
2 1/2 tsp ground nutmeg
2 cups (440g) caster sugar
3 1/2 cups coarsely grated carrot
100g walnuts, roughly chopped
1 1/4 cups (310ml) vegetable oil
5 eggs, lightly beaten
300g sour cream
2 tsp vanilla extract
Cream cheese frosting
500g cream cheese, softened
1 tsp vanilla extract
3 1/3 cups (500g) icing sugar
Candied carrot
1 large carrot, shredded lengthways using a zester, plus 1 small carrot
1 cup (220g) caster sugar
1 green jelly snake, cut into thin strips
Method
Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper.
Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.
In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.
For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.

My changes.
I didn't have any sour cream - so I used 300g of ricotta.

The frosting/icing
this is a almond/apricot cream cheese icing. Rather than use normal cream cheese - I use a cream cheese that has almonds and apricots in it and also 2 cups of icing sugar.

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