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Carrot cake with cream-cheese frosting
Carrot cake with cream-cheese frosting
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Prep Time:
35 minutes
Cook Time:
120 minutes
Total Time:
155 minutes
Elevate traditional carrot cake with stunning decorations, including cream cheese frosting, carrot syrup, and candied carrots.
Ingredients:
  • 300g self-raising flour
  • 225g plain flour
  • 2.50 gm bicarbonate of soda
  • 6.25 gm ground cinnamon
  • 6.25 gm ground nutmeg
  • 440g caster sugar
  • 875.00 ml coarsely grated carrot
  • 100g walnuts, roughly chopped
  • 310ml vegetable oil
  • 5 eggs, lightly beaten
  • 300g sour cream
  • 8.80 gm vanilla extract
  • 500g cream cheese, softened
  • 4.40 gm vanilla extract
  • 500g icing sugar
  • 1 large carrot, shredded lengthways using a zester, plus 1 small carrot
  • 220g caster sugar
  • 1 green jelly snake, cut into thin strips
Instructions:
  • Preheat your oven to 180°C and prepare a 25cm round cake pan by greasing and lining it with baking paper.
  • Combine the sifted flours, soda, and spices in a large bowl. Stir in the caster sugar, grated carrot, and walnuts until well mixed.
  • Combine oil, eggs, sour cream, and vanilla in a bowl, whisk until smooth.
  • Combine wet and dry ingredients until just mixed. Transfer the batter to the pan and level the top using a spatula. Bake in the oven for 2 hours or until a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes, then invert onto a cooling rack.
  • Beat cream cheese with electric beaters until smooth. Mix in vanilla thoroughly. Gradually incorporate icing sugar until creamy and smooth.
  • Divide the cooled cake into two layers. Spread the bottom layer with half of the frosting, then place the top layer and spread with the rest of the frosting.
  • Cut a 4cm piece from the end of a small carrot and shape it using a vegetable peeler. In a pan over low heat, dissolve sugar in 1 cup (250ml) water. Add the mini carrot and simmer for 1-2 minutes until tender. Set aside. Cook shredded carrot in the syrup for 3-4 minutes until candied. Remove from heat. Let the liquid bubble until reduced and syrupy, then remove from heat. Allow the mixture to cool with the mini carrot and shreds. Drain them on paper towel. Arrange the candied shreds around the edge of a frosted cake and place the mini carrot in the center. Decorate with snake strips as leaves.

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