carrot cake

Author: Michael Verhoef Status: published license cc-by-nc-nd tags: Cake, 2009, Icing, Frosting, Carrot Cake, 0   Share on Facebook Share on Twitter

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

Method
1. Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper.
2. Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.
3. In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
4. 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.
5. For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
6. Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.

Due to the local supermarket not having any walnuts - I've used 100g of flaked almonds.

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