My carrot cake – I’m sharing

A carrot cake I made for a lunch function last week!

A carrot cake I made for a lunch function last week!

A loaf version with seeds which I made for a family brunch a few weeks ago!

A loaf version with seeds – made for a family brunch a few weeks ago!

This is my favourite cake. It is easy to make, tastes great, isn’t too heavy and is full of carrots – what could be better?

I’ve had lots of requests for the recipe and I love sharing, so here it is together with a few of my special tips and tricks…

I use 2 x 23cm cake tins for this cake because I like to cook the individual layers of the cake separately in the oven at the same time. You can control the cooking much more easily by cooking layers separately – if your cake is deeper, it’s easier to overcook the edges of the cake and undercook the middle. But of course you can cook the cake all in one tin or bake the layers separately one at a time if you have 1 tin! I have given approximate cooking times for each approach!

Ingredients

Cake
300g self raising flour – you can use spelt
300g plain white flour – you can use spelt
3 teaspoons ground cinnamon – if you like it spicy add a teaspoon of nutmeg and a teaspoon of ginger!
1.5 teaspoon bicarb soda
300ml very delicate/mild extra virgin olive oil or vegetable oil
390g soft brown sugar
6 large eggs, lightly beaten
220ml golden syrup
750g grated carrots

Icing
500g cream cheese
20g good quality butter
250g soft icing sugar
pinch of salt to balance

Directions

For the dry stuff
Sift the flours, cinnamon, bicarb together and mix gently in a bowl making a well in the centre. Add a pinch of salt (I like maldon which I have ground up in a mortar and pestle because the flavour is so good).

For the wet stuff
Mix the oil, sugar eggs and golden syrup together – I use a whisk to combine gently. Measure the oil first then the golden syrup on the same measuring jug (this helps the golden syrup to pour out of the measuring jug easily).

Carrots
Grate or shred the carrot in a food processor.

Add the dry mix to the wet mix and gently fold together with a wooden spoon, turning the bowl 90 degrees each time you fold.

Once combined, gently fold through the grated carrots.

Pop into the pre-greased cake tin (butter and flour) – if you don’t want to use butter, you can grease with a little olive oil but line the bottom of the tin with baking paper. You can cook the cake straight away or pop in the fridge or freezer until you want to cook it (will last 7 days in the fridge and 6 months in the freezer).

Smooth the top of the mix and spin the cake tin around in a circle (helps the batter settle evenly).

If cooking 2 layers separately: Pop into a preheated 170degC oven for 20-30 minutes until just cooked. Test a lot from 20 minutes.

If cooking whole cake in 1 tin: Pop into a preheated 170degC oven for 40-50 minutes until just cooked. Test a lot from 35 minutes.

To test, the cake should feel a little springy when touched not wobbly! Also when closer to finished, test with spaghetti (like a skewer) and it should come out clean/just moist but not gooey.

Allow to cool on a cooling tray.

Add the frosting ingredients to a mixer and beat until light and fluffy. Add a pinch of ground maldon salt and taste until the balance of sweet, sour and salt is perfect – you want it to taste sweet but be punchy. Principal is the same as balancing a thai curry!

Once the cake layers are cool, pop one layer flat/bottom side up on a serving plate. Top with a little of the frosting (you don’t want too much – put less in the centre and more to the outside of the cake layer).

Add the second cake layer flat/bottom side up and press down so that the frosting comes out the sides a little – just to look rustic and tasty. On the top, gently frost the top as roughly as you like (I like mine to look rustic). Top with roasted walnuts – you can also add pepitas, sunflower seeds, linseeds, chia seeds – I love lots of seeds for crunch and they look so pretty !

The cake (if any is leftover) can be frozen or otherwise keep in an airtight dish for up to 3 days.

Love to see photos of your creations – email me Kamilla@kamillajohns.com.au with pics and I will post!

Kamilla x

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Categories: Recipes

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4 Comments on “My carrot cake – I’m sharing”

  1. 14/09/2013 at 8:34 am #

    How nice of you to share. I just love carrot cakes.

    • 14/09/2013 at 8:38 am #

      Thank you! no point keeping it to myself… I love carrot cakes too. Going to get one mixed up this weekend, Kamilla

  2. Jessica
    14/09/2013 at 11:53 am #

    This is the best cake in the world! We had it at my son’s first birthday and it was delicious. Thanks for sharing the recipe.

  3. Bec
    15/09/2013 at 3:25 am #

    Yum! Can’t wait to make this one x

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