400gr. of Carrots, peeled and grated
300gr. Brown Sugar
3 Cups of Cake Flour
100gr. Desiccated Coconut
2tsp. Bicarbonate of Soda
1 ¼ Cup Vegetable Oil
Juice and zest of 2 Oranges & 2 Lemons
100gr. chopped Walnuts (optional)
100gr. Raisins or Sultanas
Place the carrots, brown sugar, coconut, cinnamon, nutmeg, citrus zest, bicarbonate of soda and cake flour into a large mixing bowl and stir to combine all the ingredients. Add the nuts, if using, and the raisins or sultanas to the mixing bowl and stir.
In a separate bowl combine the eggs, citrus juice and vegetable oil. Whisk briefly to combine and add to the dry ingredients. Using a wooden spoon stir the mixture until you have a smooth batter
Pour the batter into two cake tins and bake in a pre-heated oven at 140ºC for 1 hour.
Remove the cakes from the oven and allow to cool while you prepare the icing.
Cream Cheese Icing:
250gr. Butter, room temperature
250gr. Cream Cheese, room temperature
280gr. Icing Sugar, sifted
1 tsp. Vanilla Paste
Place the butter and cream cheese into the bowl of an electric mixer fitted with a paddle attachment. On low speed combine the mixture until smooth and even in colour. Now add the sifted icing sugar slowly to the bowl and keep mixing until you have a smooth icing. Add the vanilla paste and mix through.
Sandwich the cakes with a layer of icing and ice and decorate the cake as desired.
This cake looks device and elegantly decorated.
Hi. Just tried this carrot cake (on Sunday) after seeing it on the Geure show on tv.