Carrot Cake with Cream Cheese Frosting

Happy Sunday everyone,

I made this cake last weekend for the first time, and OMG it was amazing! It was so moist, I couldn’t believe it, this would be great when you have guests coming over, or perfect with a cup of tea.This recipe is taken from everydaydishes.com

Ingredients

  • 2 cups caster sugar
  • 1  & ¼ cup oil
  • 4 large eggs
  • 3 large carrots grated
  • 2 cups plain flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 & ½ tsp cinnamon

Frosting

  • 100 g unsalted butter
  • Tub cream cheese
  • 3 cups icing sugar
  • 1 tbsp vanilla extract

Method

Pre-heat your oven to 160ºc, then line and grease the bottom of 2 sandwich tins.

In a large mixing bowl, whisk the sugar, oil and eggs together until completely blended then set aside.

Add the carrots to the sugar, oil and egg mixture, stirring to combine.

Sift the flour, baking soda, salt, and cinnamon on top of the wet ingredients and carefully fold the wet and dry ingredients until completely blended.

Divide the batter evenly into the two prepared cake pans and bake 45−50 minutes—the cakes will be firm in the center and just beginning to pull away from the sides of the pan.

Remove the cakes from the oven and cool them on a rack.

While the cakes are cooling, get started on the cream cheese frosting. Add the softened butter and cream cheese to a medium-sized mixing bowl and cream together until completely combined and no lumps remain.Then, sift in the icing sugar, stirring until perfectly smooth.

Add the vanilla and stir once more to combine. If the frosting’s too thick, add a few drops of milk until the consistency’s correct. Cover and store at room temperature until you are ready to frost the cake.

When the cakes are cool and the frosting has been made, remove the pans to uncover the cakes. Place the first layer on a serving plate and evenly coat the top of the cake with frosting. Place the next layer upside down on top of first layer and press gently but firmly into place. Coat the top and all sides of the cake evenly with the remainder of the frosting.

Refrigerate the cake until ready to serve then slice into big wedges and enjoy!

classic

 

 

 

 

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