Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?
- zest and juice 1 orange
- 50g sultanas
- 150ml sunflower oil, plus extra for greasing
- 2 eggs
- 140g soft light brown sugar
- 85g wholemeal self-raising flour
- 85g self-raising flour
- 2 tsp each ground cinnamon and ground mixed spice
- 1 tsp bicarbonate of soda
- 140g carrots, coarsely grated
- 50g walnuts, chopped, plus a few halves to decorate
- 200g soft cheese
- 50g butter, softened
- 85g icing sugar, sifted
- pinch ground cinnamon
MethodIf you don’t have time, on the day simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- 1 1/2 cups all-purpose flour
- 2/3 cup flax seed meal
- 2teaspoons baking powder
- 1teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3cups finely* shredded carrot (about 6 medium)
- 1cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
- 1/2 cup granulated sugar or sugar substitute blend** equivalent to 1/2 cup granulated sugar
- 1/2 cup packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar
- 1/2 cup canola oil
- 1 recipe Fluffy Cream Cheese Frosting
- Coarsely shredded carrot (optional)
- 2ouncessoftened reduced-fat cream cheese (Neufchatel)
- 1/2 teaspoonvanilla
- 1/4 cuppowdered sugar
- 1 1/2 cupsfrozen light whipped dessert topping
- Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans; line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.
- In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.
- Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
- Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot. Makes 14 to 16 servings.
- In a medium bowl, beat reduced-fat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping. Makes about 1-3/4 cups.
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 pinch ground nutmeg
- 1 teaspoon salt
- 4 large eggs
- 1 1/3 cups canola oil
- 3 cups shredded carrots (about 6 medium)
- 1 cup chopped pecans
- 1/2 cup raisins (optional)
- 18 ounce package cream cheese, room temperature
- 116 ounce box confectioners sugar
- 1/2 cup stick unsalted butter, softened
- 2 teaspoons vanilla extract
- Heat oven to 350 degrees F. Butter two 9-inch round cake pans.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots and pecans, and the raisins, if using.
- Divide the batter evenly between the prepared pans. Bake at 350 degrees F for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans on rack for 5 minutes. Remove cakes directly to rack to cool completely.
- In a large bowl, beat together the cream cheese, confectioners sugar, butter and vanilla. Spread the frosting between the layers and on the sides and the top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Pumpkin Pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3/4 cup canned pumpkin or mashed sweet potato*
- 2 Eggs
- 1/4 cup cooking oil
- 1/2 cup finely shredded carrot
- 1/3 cup buttermilk
- 3/4 cup walnuts, toasted and chopped
- 1 recipe Buttercream Frosting, below
- 1 recipe Skillet fruit, below
- Preheat oven to 350 degrees F. Grease 8x8x2-inch square or 9x1-1/2-inch round baking pan; line the bottom of pan with waxed paper. Grease paper. Lightly coat pan with flour; set aside. In medium bowl combine flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
- In large mixing bowl combine sugars, pumpkin, eggs and oil. Stir in carrot and buttermilk. Gradually beat in flour mixture; stir in walnuts. Transfer to pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack for 15 minutes. Remove from pan; cool completely.
- Place cake on serving platter and top with Buttercream Frosting. Just before serving spoon on warm Skillet Fruit. Makes 8 servings.