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.