Carrot Cake With Cream Cheese Frosting

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Recipe by: Anna Olson

Ingredients

  • For the cake:

  • ¾ Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup vegetable oil
  • 3 large eggs
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup packed light brown sugar
  • ½ Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup granulated sugar
  • 1 tsp vanilla extract
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups plain flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups loosely packed, finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated carrot
  • ¾ Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup lightly toasted walnut pieces or raisins
  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting :

  • 225g cream cheese, at room temperature
  • ¼ Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup unsalted butter at room temperature
  • 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • Lightly toasted walnut pieces, for garnish

Use imperial measurements

Method

How to make Carrot Cake With Cream Cheese Frosting

1. For the cake, preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.

2. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.

3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using.

4. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.

5. For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting , beat the cream cheese and butter until smooth. Add half of the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar until light and fluffy.

6. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting and top with the second cake.

8. Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting the top and sides of the cakes and use your spatula to create swirls in the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting . Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.

9. The cake will keep, refrigerated, for up to 3 days.