0:20

To Prep

1:00

To Cook

14

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

12

SERVINGS

5

AVG RATING

(283 Members)

Carrot cake

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 170C or 150C fan-force. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.

    2. Step 2

      Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

    3. Step 3

      Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.

    4. Step 4

      Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

    5. Step 5

      To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

    6. Step 6

      Spread the icing over the cake.

    Store the cake in an airtight container for up to 3 days. You can freeze the un-iced cake wrapped in plastic wrap then in foil for up to 1 month. Thaw on the kitchen bench.

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