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Monday, 29 April 2019
Carrot cake for 12th blogiversary
We looked online at sites like this and worked out the best way to make the carrots. They took some concentration to make but they weren't too difficult. The hardest part was making carrots that were the same size. And we ended up with far more than we needed for the cake.
Despite my wariness about layer cakes, I was very happy with this carrot cake. It was soft and full of flavour. In searching the web for carrot cake recipes, I noticed some had a lot more spices but I thought a teaspoon of cinnamon was just enough. The cream cheese frosting took it to another level and layers all look fancy. It looked great on the Easter dessert table and we were pleased to take home some leftovers. Poor E. His birthday got a bit lost in Easter celebrations this year but he did enjoy his cake.
More carrot cakes from other blogs:
Turmeric carrot cake - Allotment to Kitchen
Vegan carrot cake - Tinned Tomatoes
Browned butter carrot loaf cake - Joy the Baker
Cranberry swirl marmalade carrot cake - Kellie's Food to Glow
Hawaiian carrot cake (GF) - Not Quite Nigella
Carrot cake country show style with glace ginger - Laws of the Kitchen
All American carrot cake - One Hot Stove
Carrot cake with cider and olive oil - Smitten Kitchen
Simple carrot cake - Fig Jam and Lime Cordial
Vegan carrot cake with cream cheese frosting and lebkuchen spice - Seitan is My Motor
Healthy vegan carrot cake - Wallflower Kitchen
Carrot cake with streusel topping - Pinch of Yum
Layered carrot cake with cream cheese frosting
Adapted from the Australian Women's Weekly
1 cup brown sugar
1 cup vegetable oil
2 cups carrot (about 4 carrots), grated
1 tsp cinnamon
1/2 tsp bicarbonate of soda
2 cups self raising flour
Cream cheese frosting:
250g block of cream cheese, softened
50g butter, softened
2 cups icing sugar
Squeeze of lemon juice
1 small Lindt bunny
green and orange fondant
Grease and line 2 x 20cm round cake tins. Preheat oven to 180 C.
Using electric beaters, beat brown sugar and vegetable oil together. Add eggs one at at time, beating for a minute or two after adding all eggs so the mixture is creamy and airy. Fold in remaining ingredients until mixed. Scrape into tins. Weigh if you want them to be equal sizes (I did this).
Bake for 30-35 minutes or until a skewer comes out clean and the cakes are starting to pull away from the edges of the tin. Rest cakes in tin for 5-10 minutes and then turn out onto a wire rack to cool.
When cakes are cool, make the cream cheese frosting (or this can be made in advance and stored in the fridge). Make frosting by beating the cream cheese and butter until soft and creamy. Add icing sugar gradually until you have a nice creamy frosting and then beat in a bit of lemon juice.
Place one cake on a cake plate. Spread about half the cream cheese frosting on the cake. Place second cake on top. Spread remaining frosting on top.
If you wish to decorate with bunny and fondant, place unwrapped bunny in the middle. Make carrots by making a thin cone of orange fondant, put a little hole up the thicker end and put in a thin piece of green frosting. Shape orange carrot a little more to hug greenery tightly. Flatten out green piece and cut into little strips like carrot tops. Use a knife to make a few lines across the orange part of the carrot. Place carrots around the edge.
We made the cake the day before and kept it in the fridge overnight because it had cream cheese frosting. I took it out a few hours before dinner so it would come to room temperature. It lasted a few more days.
On the Stereo:
Music from the Gilmore Girls: Various Artists