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Giant carrot cake with cream cheese icing recipe
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Prep Time:
90 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Indulge in a colorful carrot cake with luscious frosting - a fun twist on getting your veggies!
Ingredients:
  • 300g (2 cups) self-raising flour
  • 200g (1 1/3 cups) plain flour
  • 3.75 gm bicarbonate of soda
  • 300g (1 1/2 cups) brown sugar
  • 10.00 gm mixed spice
  • 6 eggs
  • 335ml (1 1/3 cups) vegetable oil
  • 250g (1 cup) sour cream
  • 500g (2 cups) peeled, coarsely grated carrot
  • 250g unsalted butter, at room temperature
  • 500g packet pure icing sugar, sifted
  • 4.40 gm vanilla extract
  • 250g cream cheese, at room temperature
  • Orange and green gel food colouring, to tint
Instructions:
  • Preheat your oven to 160C/140C fan forced. Line three 16 x 26cm slice pans with overhanging baking paper. In a large bowl, sift flours and bicarb, then add sugar and mixed spice. Mix until fully combined.
  • In a mixing bowl, vigorously whisk together eggs, oil, and sour cream until fully blended. Combine the egg mixture and grated carrot with the flour mixture, stirring until evenly mixed. Distribute the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before proceeding.
  • Create carrot shape by leveling the tops of the cakes using a bread knife. Stack the cakes and cut out a large V shape with the bread knife. For the carrot tops, use a small serrated knife to cut the remaining cake into 12 tall, even triangles.
  • In a large bowl, use electric beaters to whip the butter until light and creamy. Slowly incorporate the icing sugar, then mix in the vanilla. Set aside 1/2 cup of the icing and divide the rest equally between 2 separate bowls.
  • In a large bowl, use electric beaters to blend the cream cheese until smooth. Add the reserved icing and beat until fully mixed. Transfer part of the icing to a piping bag with a 2cm plain nozzle. Color one portion orange and one portion green using food gel. Place the orange icing in a piping bag with an open star tip, and the green icing in a bag with a small fluted nozzle.
  • Place one V-shaped piece on a cake board using a small amount of icing to secure it. Pipe cream cheese icing in neat rows over the cake, then repeat the process with the remaining V-shaped pieces and icing. Add orange rosettes on top of the cake. Work on one triangle stack at a time, attaching a triangle piece to the top of the carrot with a little green icing. Layer the stack using an offset palette knife and a bit of icing between each layer. Repeat the process with the remaining triangles and icing. Finish by piping green icing on top of the stacks and on two outer sides.

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