An Extra Special Carrot Cake
Easter is a wonderful time of year. The nights are longer, the sun starts creeping in and most importantly…. it’s the perfect excuse to indulge!
My all time favourite cake has to be carrot cake. I’m more of a cream cheese icing kind of girl rather than buttercream, and I love the combination of the savoury cake and the sweetness of the icing together. As a rule, anything with cinnamon and ginger and i’m there! They’re such warm and cosy flavours, which is why I always include them in my carrot cake.
I’ve made carrot cake so many times, so this recipe has been adapted over the years. A more recent addition to the recipe has been to use coconut flakes to decorate the outside of the cake. It’s such a simple design yet so elegant and crisp. I have to thank Linda from Call Me Cupcake for this design idea as I came across this whilst looking through her beautiful blog.
If you need a cake to celebrate your Easter weekend, this cake is sure to be a hit with everyone!
300g soft light brown sugar
300ml sunflower oil
300g plain flour
1tsp bicarbonate of soda
1tsp baking powder
1tsp ground cinnamon
1/2tsp ground ginger
1/4tsp vanilla extract
300g carrots, grated
100g shelled walnuts, chopped
Cream Cheese Icing
150 g softened butter
450 g cream cheese
280g icing sugar
1 tsp vanilla bean paste
100g coconut flakes
Preheat the oven to 170ºC.
Mix the sugar, eggs and oil together in a stand mixer making sure they are incorporated well, you can also use a hand mixer.
Gradually add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, salt and vanilla extract and mix until just incorporated.
Take the bowl off the stand mixer and stir in the walnuts and grated carrots by hand.
Pour the mixture into 3 pre prepared 8 inch cake tins and bake in the oven for 20-25 minutes, until a toothpick comes out clean. Transfer the cake to cool on a wire rack.
To make the icing, beat the butter until pale and fluffy. Add cream cheese and beat until smooth. Try and get the lumps out before adding the icing sugar and vanilla, then beat until just smooth. Make sure you don’t overbeat the icing (i made this mistake!) as the more you beat it, the runnier it will be. You want the icing thick enough to coat the cake.
Spread the icing in between each cake layer and spread a crumb coat around the outside of the cake. Leave to cool in the fridge for 30 mins.
Spread your second coat of icing around the cake, and stick the coconut flakes all around the outside of the cake. You have to pretty much throw the flakes at the cake, so it can get pretty messy!
Leave in the fridge until ready to serve.
I hope you have a wonderful easter and enjoy eating this cake as much as I did! x