Carrot Cake With Vanilla Cream Cheese Icing
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Carrot Cake With Vanilla Cream Cheese Icing
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Ingredients
Carrot Cake
- 2 1/2cups Plain Floursifted
- 3cups Grated Carrotfinely grated. Will be about 7-9 carrots
- 1 1/4tsp Baking Powder
- 1tsp Bicarb Soda
- 1 1/4tsp Cinnamon
- 1/2tsp Nutmeg
- 1/2tsp Salt
- 1 1/2cups White Sugar
- 1/2cup Brown Sugarfirmly packed
- 4 Eggs
- 1 1/2cups Canola Oilor vegetable oil
- Pecan Nutsfor cake decoration
Vanilla Cream Cheese Icing
- 500g Cream Cheesesoftened
- 150g Buttersoftened
- 2tbsp Sour Creamuse light sour cream
- 2tsp Vanilla Extract
- 2 1/2cups Icing Sugaror icing powder
Instructions
Carrot Cake
- Preheat oven to 180°C (fan forced).
- Grease and line with baking paper two 20cm (8 inch) round springform baking pans.
- In a medium bowl add flour, baking powder,bicarb soda, cinnamon, nutmeg and salt. Stir to fully combine.
- Using a food processor, shred carrots to a produce a finely grated mixture. Create about 3 cups of grated carrots and set aside. Note: use whatever method you prefer to produce finely grated carrots.
- In a large bowl using an electric mixer, add white & brown sugar and eggs. Beat until fully combined and lighter in colour.
- Add canola oil and beat on slow to initially combine. Increase speed and continue beating until well combined.
- Add carrots and using a wooden spoon or spatula, mix through by hand until fully combined.
- Add flour mixture and continue mixing by hand until just combined.
- Pour mixture evenly into the 2 prepared baking pans.
- Place in oven and cook for about 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove from oven and cool in pans for about 10 minutes before inverting them onto wire racks to cool completing.
Vanilla Cream Cheese Icing
- In a large bowl add cream cheese, butter, sour cream and vanilla extract and using an electric mixer, beat until fully combined.
- Add icing sugar and continue beating until mixture is well combined and fluffy.
Cake Assembly
- Place one cake on a plate and layer with cream cheese icing.
- Place second cake on top and layer top and sides with cream cheese icing.
- Add pecan nuts to the top of the cake as decoration. Grind some pecan nuts into smaller pieces to sprinkle on top of the cake. If you have cream cheese icing left over you may alternately pipe some decorations onto the top of the cake.
- Place and store in refrigerator to allow icing to firm and remove from refrigerator only when ready to eat.