Carrot Cake

Ingredients

• 400 g carrots (grated)
• 345 g soft brown sugar
• 345 g self-raising flour
• 4 eggs
• 230 ml vegetable oil
• 1 tsp ground ginger
• 1 tbsp ground cinnamon
• 1 tsp mixed spice
• 1 tsp baking powder
• 150 g sultanas or raisins
• 150 g butter (softened)
• 300 g cream cheese
• 150 g icing sugar
• 1 tsp vanilla bean paste
• 12 baby carrots (blanched)
• 75 g caster sugar (for candied carrots)
• water (a splash, for candied carrots)

Steps

1. 1

   Preheat the oven to 160°C (320°F).

2. 2

   In a large bowl, beat together the eggs, vegetable oil, grated carrots, and raisins (or sultanas) until well combined.

3. 3

   Beat in the soft brown sugar into the wet mixture.

4. 4

   Gently fold in the self-raising flour, ground ginger, ground cinnamon, mixed spice, and baking powder until just incorporated.

5. 5

   Spoon the batter into a 28cm lined cake tin.

6. 6

   Bake for 1 hour, or until a skewer inserted into the center comes out clean.

7. 7

   Remove from the oven and allow the cake to cool completely in the tin.

8. 8

   To make the candied carrots, place the 12 baby carrots in a pan with a splash of water and 75g caster sugar. Cook until the carrots are tender and glazed, then set aside to cool.

9. 9

   To make the frosting, whisk together the softened butter, cream cheese, icing sugar, and vanilla bean paste until smooth and fluffy.

10. 10

    Spread the frosting evenly over the top of the cooled cake.

11. 11

    Finish by decorating the top with the cooled candied baby carrots.

Notes

Ensure the cake is completely cool before applying the cream cheese frosting to prevent it from melting. The baby carrots should be blanched in the sugar syrup until just tender but still holding their shape.

Nutrition per serving

• dessert
• baking
• cake
• carrot cake
• cream cheese frosting
• sweet treats
• family favorites