Carrot cake with cream cheese icing
- 2 cups (500g) raw sugar
- 1 cup (250ml) neutral oil such as canola
- 4 eggs, at room temperature
- 1 cup (140g) wholemeal flour
- 1 cup (140g) all-purpose flour
- ¼ tsp salt
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp ground ginger
- 3 cups (360g, approx 3 medium carrots) grated carrot
Cream cheese Icing
Quantities needed for decorating without "blobs"
- 225g (2 sticks) unsalted butter, at room temperature for 30 minutes
- 450g (16oz) full-fat cream cheese, cold
- 900g (7 ¼ cups, 2 lbs) Icing sugar
- Juice of one Lemon
Quantities needed if decorating with "blobs"
- 340g (3 sticks) unsalted butter, at room temperature for 30 minutes
- 675g (24oz) full-fat cream cheese, cold
- 1.35kg (10 ¾ cups, 3 lbs) icing sugar
- Juice of 1 ½ lemons
- Mini eggs or other easter eggs (optional)
- Preheat the oven to 350˚f / 180˚c. Grease and flour 3 6-inch cake tins.
- In the bowl of a stand mixer or with an electric beater, mix together the sugar, eggs and oil until well combined. Sift in the flour, baking soda, salt, and spices, and mix on low for 1-2 minutes until combined. Add carrot, and mix well.
- Divide the mixture between the three tins. Bake for 35-40 minutes, until the centre of the cake bounces back when lightly pressed, and a skewer comes out clean. Cool in the cake tins for 15 minutes, then turn onto a wire rack and allow to cool completely. If you are making ahead, wrap well in plastic wrap and store in the refrigerator until ready to use.
CREAM CHEESE ICING
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, cream together the butter and cream cheese on high until pale and fluffy, 3-4 minutes. Add icing sugar, and mix on low to combine. Turn the mixer to high and beat for another 3-4 minutes, or until light and fluffy. Add lemon juice and beat until well combined. Store in the fridge until ready to use, and either beat again with a mixer, or mix well with a spatula before using.
- Level cakes if necessary. Place the first layer of cake on a rotating cake turntable or cake stand. Spread with a layer of cream cheese icing, and smooth down with an offset spatula. Repeat with the next two layers. Spread icing evenly over the top and sides of the cake using an offset spatula, smoothing the top first, then the sides with a bench or icing scraper. Level off the top using the edge of the scraper, or an offset spatula. Ensure that the cake is evenly coated with a smooth layer of icing. Place in the fridge to chill for 30 minutes.
- Divide the remaining buttercream between four bowls. Using a small amount of gel food colouring, tint the buttercream your desired colours, leaving one white. Place into four piping bags, fitted with different sized french piping tips.
- Pipe 'blobs' of buttercream over the surface of the cake - start with a few big blobs of one colour, and then go in with each colour to fill in the gaps. Continue until the sides and top of the cake are covered. Add easter eggs where you see fit.
- Rest in the fridge for at least 30 minutes before slicing and serving.
Carrot Cake recipe from Annabel Langbein