Rated 3.2 stars by 45 users
2 cups plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1/4 tsp salt
3 tsp Gewürzhaus Hot Cross Bun Spice
4 free-range eggs
2 cups caster sugar
1 1/2 cups light olive oil
1 tsp vanilla extract
3 cups (300g) grated carrot
1 cup (100g) crushed walnuts
750g cream cheese, softened
1 cup icing sugar, sifted
Candied carrot peel, crushed
Walnuts, to decorate (optional)
Preheat the oven to 170˚C fan forced and grease 2 x 20cm round baking pans. Set aside.
In a small bowl, sift together the flour, bicarbonate of soda, baking powder, salt and Hot Cross Bun Spice. Set aside.
In a separate large bowl, whisk together the eggs and sugar until pale and fluffy. Add the olive oil and vanilla extract and continue whisking until combined.
Sift in the flour mixture and mix well. Next, add the grated carrots and crushed walnuts and give it one last stir.
Distribute the cake batter evenly between the two cake tins.
Bake them on the middle rack of the oven for 30-40 minutes or until a skewer inserted comes out clean.
Remove the cakes from the oven and let them cool in the baking pans for 10 minutes, then transfer them to a cooling rack before icing.
To make the icing, whisk the cream cheese and icing sugar until soft and fluffy.
To assemble the cake, place the bottom cake layer on your chosen cake plate or stand.
Spread half of the icing mixture onto the cake. Then, place the next cake layer on top of it and spread the remaining icing mixture over it.
Decorate the cake to your liking with crushed walnuts and candied carrot peel.
I made this cake for dessert for Easter Sunday lunch. It was an immediate hit, thanks so much. Only thing I would do differently next time is stick to the cake tin size. I used a smaller tin size and it took longer to cook and was quite high so a bit difficult to serve. Otherwise, PERFECT.
I made a GF version of this substituting the plain flour with:
1 1/4 cups almond meal
1/4 cup tapioca flour
1/2 cup corn flour
It turned out really well.
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