Carrot Cake:
Carrot Cake Recipe:
100 g (3.5oz) pecans or walnuts, toasted and coarsely chopped
340 g (12oz) raw carrots
260 g (9oz) plain flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
300 g (10.5oz) granulated white sugar
240 ml safflower, vegetable or canola oil
2 teaspoons pure vanilla extract
Top Tips:
For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to
the batter when you add the oil and vanilla extract. You may have to bake the cake a few
minutes longer.
This cake can be baked in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time
to between 30 to 40 minutes
Cream Cheese Frosting:
57 g (2oz) unsalted butter, room temperature
227 g (8oz) cream cheese, room temperature
230 g (8oz) icing sugar, sifted
1 teaspoon pure vanilla extract
finely grated lemon zest of one lemon
Method: Preheat oven to 180 degrees C/Gas Mark 4 and place rack in centre of oven. Butter or
spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of grease
proof paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool
and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground
cinnamon. Set aside.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1
minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour
mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots
and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30
minutes or until a toothpick inserted in the centre comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto
the wire rack, remove the pans and parchment paper, and then cool completely before
frosting.
To assemble: place one cake layer, top side down, onto your serving plate. Spread with about
one third of the frosting. Gently place the other cake, top of cake facing down, onto the
frosting, and spread the rest of the frosting over the top and sides of the cake. If desired,
press toasted and finely chopped nuts on the sides of the cake and decorate the top of the
cake with marzipan carrots. Cover and refrigerate any leftovers.
Serves 10 – 12
Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream
cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted
icing sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla
extract, and lemon zest.