adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot top cake recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate classic carrot cake with a flavorful blend of cinnamon, ginger, and tangy cream cheese frosting. Utilize carrot fronds as a lovely and edible decoration.
Ingredients:
  • 3 eggs, lightly whisked
  • 185ml (3⁄4 cup) rice bran oil
  • 125ml (1 ⁄2 cup) maple syrup, plus extra, to serve
  • 100g (1 ⁄2 cup) caster sugar
  • 2 bunches (about 400g) baby carrots, 11 ⁄2 bunches coarsely grated, 1 ⁄2 bunch peeled into ribbons, fronds reserved
  • 225g (11 ⁄2 cups) self-raising flour
  • 2.50 gm ground cinnamon
  • 2.50 gm ground ginger
  • 500g cream cheese, at room temperature, chopped
  • 80g (1 ⁄2 cup) icing sugar mixture
  • 8.80 gm vanilla extract
  • 20.00 ml finely grated lemon rind
  • 40.00 ml pistachio kernels, lightly toasted, chopped
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease a 20cm round cake pan and line the base with baking paper.
  • In a large bowl, combine egg, oil, maple syrup, and caster sugar, whisking until smooth. Stir in grated carrot. Sift in flour, cinnamon, and ginger, then gently fold with a spatula until just combined. Transfer the mixture to the prepared pan.
  • Bake for 1 hour until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • In a bowl, beat cream cheese and icing sugar with electric beaters until smooth. Mix in vanilla until combined. Transfer half the mixture to a separate bowl. Finely chop 2 tbsp carrot fronds (save the rest). Add chopped fronds and lemon rind to cream cheese mixture. Beat until combined.
  • Cut the cake in half horizontally using a large serrated knife. Place the bottom cake layer on a serving plate. Spread carrot top frosting over the base layer. Add the top cake layer and spread plain frosting on top. Finish by decorating with carrot ribbons, pistachios, reserved fronds, and a drizzle of extra maple syrup.

Similar Recipes