Carrot Cake

by Kyla Van Heerden
8.8K views
Carrot Cake by Adventures Of Sugar

A beautiful Carrot Cake recipe by @adventureswithsugar

Facebook: Adventures with Sugar

Blog: www.adventureswithsugar.com

Carrot Cake by Adventures Of Sugar

Carrot Cake - Adventures With Sugar - Essential Flavours

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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 large eggs
  • 125g castor sugar
  • 100g brown sugar
  • 1 tsp vanilla essence
  • 280ml sunflower oil
  • 190g cake flour
  • 3 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp nutmeg
  • 1⁄2 tsp cloves
  • 1 1⁄2 tsp baking powder
  • 1 1⁄2 tsp bicarbonate of soda
  • 3⁄4 tsp salt
  • 300g carrots, peeled and coarsely grated
  • 100g pecans/walnuts, toasted and chopped
  • CREAM CHEESE ICING
  • • 350g cream cheese
  • • 150g butter
  • • 75g icing sugar
  • • 50g honey

Instructions

  1. Preheat the oven to 180° Celsius. Grease and line, with baking paper, two 20cm cake tins (I used three 18cm cake tins, but the standard size is usually 20cm).
  2. Optional Step: Toast the pecans/walnuts for 8min.
  3. Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, allspice and salt in a bowl and set aside.
  4. Add the eggs, sugar and vanilla into a bowl and beat for around 2 minutes until slightly thickened.
  5. Whilst beating, slowly pour in the oil and beat until well combined.
  6. Add the sifted ingredients to the beaten egg, oil and sugar, and gently fold.
  7. Then add the carrots and fold, followed by the pecans.
  8. Bake for around 35 – 40 minutes, or until a toothpick inserted comes out clean.

For The Cream Cheese Icing:

  1. Cream the butter until light and airy.
  2. Then add in the honey and icing sugar and beat until combined.
  3. In a separate bowl, beat the cream cheese until smooth.
  4. Then gently fold the cream cheese into the butter and icing sugar mixture.
  5. Beating the cream cheese separately ensures that it is not over beaten.

Notes

freshly ground spices produce a much stronger flavour profile than store bought. If you are using freshly ground spices, you may want to reduce the cinnamon measurement to 1 1⁄2 tsp. Also, this is a spicy carrot cake – if you want a less spicy one, reduce the cinnamon, cloves and nutmeg.

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