Carrot cake with cream-cheese frosting

Carrot cake with cream-cheese frosting


Carrot cake is elevated to centrepiece status with this beautifully decorated version which has cream cheese frosting, carrot syrup and candied carrots on top.

The ingredient of Carrot cake with cream-cheese frosting

  1. 2 cups (300g) self-raising flour
  2. 1 1/2 cups (225g) plain flour
  3. 1 teaspoon bicarbonate of soda
  4. 2 1/2 teaspoons ground cinnamon
  5. 2 1/2 teaspoons ground nutmeg
  6. 2 cups (440g) caster sugar
  7. 3 1/2 cups coarsely grated carrot
  8. 100g walnuts, roughly chopped
  9. 1 1/4 cups (310ml) vegetable oil
  10. 5 eggs, lightly beaten
  11. 300g sour cream
  12. 2 teaspoons vanilla extract
  13. 500g cream cheese, softened
  14. 1 teaspoon vanilla extract
  15. 3 1/3 cups (500g) icing sugar
  16. 1 large carrot, shredded lengthways using a zester, plus 1 small carrot
  17. 1 cup (220g) caster sugar
  18. 1 green jelly snake, cut into thin strips

The instruction how to make Carrot cake with cream-cheese frosting

  1. str_replace('ufeff','',Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper.)
  2. str_replace('ufeff','',Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.)
  3. str_replace('ufeff','',In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.)
  4. str_replace('ufeff','',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. str_replace('ufeff','',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. str_replace('ufeff','',Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.)
  7. str_replace('ufeff','',For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.)

Nutritions of Carrot cake with cream-cheese frosting

fatContent: 1288.927 calories
saturatedFatContent: 64 grams fat
carbohydrateContent: 21 grams saturated fat
sugarContent: 160 grams carbohydrates
fibreContent: 122 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 182 milligrams cholesterol


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