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Carrot Cake with cream cheese frosting

Light nutty carrot cake with cream cheese frosting
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 8
Author Aroshaliny godfrey

Ingredients

Carrot Cake (3 x 8" cakes)

  • All purpose flour - 280 gm / 2 cups+ 1/4 cup
  • Sugar - 300gm / 1cup+ 1/3 cup
  • Oil canola/ sunflower - 300ml
  • eggs - 4
  • Carrots grated - 250gm / 1 cup/ approx 3 medium carrots
  • Baking powder - 11/2 teaspoon
  • Baking soda - 11/2 teaspoon
  • All spice powder / pumpkin pie mix - 2 tablespoons or a mix of cinnamon+ nutmeg+ clove+ ginger powder.
  • Walnuts - 35 gm chopped
  • Pecans - 30gm chopped

Cream Cheese frosting

  • Cream cheese room temperature - 200gm / 1 cup+2/3 cup
  • Butter - 100gm / 1/2 cup
  • Icing sugar - 350gm / 31/2 cups
  • Vanilla extract - 1 teaspoon
  • Cream - 1 teaspoon
  • Baby carrots optional
  • Butter - 50gm
  • Icing sugar - 75gm
  • Orange blossom water - 1/2 teaspoon
  • food colouring - orange leaf green
  • Piping tips - round and 366 wilton

Instructions

Carrot cake

  1. Preheat the oven to 180 degrees celsius or 350F, grease and line the cake tins with parchment paper.
  2. In a large bowl, add the butter and sugar. Cream using a hand blender or a spatula or paddle attachment of a stand mixer. Cream the butter until light and fluffy.
  3. Add and beat one egg at a time until completely incorporated.
  4. Add the oil.
  5. Sift the flour, baking powder, baking soda and all spice powder into the wet ingredients.
  6. Mix on low speed for couple of minutes.
  7. Add the grated carrot and mix for another minute.
  8. Chop the nuts and fold them into the batter. Divide the batter into 3 tins and bake for about 30-40 minutes, check with a wooden skewer to see if completely baked.
  9. Once baked, let it cool on a cooling rack.

Cream Cheese frosting

  1. In a bowl, add the butter and cream until pale and fluffy using a hand mixer or a stand mixer with a paddle attachment.
  2. Add the cream cheese and beat for 30 seconds to a minute on low- medium low speed.
  3. Sift in half of the icing sugar and beat for another 30 seconds.
  4. Add the vanilla and cream. Sift in another batch of icing sugar and beat for another minute.

Mini Carrots

  1. In a small bowl, add the butter. Cream the butter and icing sugar, add the orange blossom water.
  2. Divide it in 2 bowls, add orange food colouring to one portion and a green to the other.
  3. Plop the orange buttercream into a piping bag with round nozzle and the green with the leap tip nozzle.

Assembly

  1. Once the cakes are cooled, cut the domed bits of the cake layers and make them uniform.
  2. On a cake stand, add a dollop of cream cheese frosting. Place the bottom on the frosting and add a layer of frosting over the cake.
  3. Repeat for all layers, crumb coat the cake and let it chill in the refrigerator for 30 minutes to an hour.
  4. Take the cake out, using a paring knife or a pointed tip knife cut out cone shaped holes in the top layer of the cake.
  5. You can cut out as many as you like, i made 3.
  6. Pipe the orange frosting to fill the cone and a little blob on top to make it look like a carrot popping out of the ground.
  7. Using the leaf green frosting, pipe some leafy bits on the carrot tops.
  8. Sprinkle chopped nuts around the carrots.
  9. Tadaaa... Enjoy!

Recipe Notes

Adapted from Cupcake Jemma