This recipe was submitted by one of our readers, just like you.
Carrot Cake The Aussie Way
Carrot Cake The Aussie Way
"Carrot Cake has always been a family favourite of ours, but when we were in England we realized that us Aussies make our carrot cakes a little differently to our British friends. It seems that the British like their Carrot Cake more cake than carrot, and we like ours more carrot than cake. So this Mothers Day, I decided to create this family favourite just the way we like it! Heavily spiced, chunky and with A LOT of carrots. This is Carrot Cake the Aussie Way."
NotesSee our TOP TIPS FOR MASTERING THIS BAKE on the original blog post for tips on how to achieve the above look.
Serves9 Slices
Preparation Time30 min
Cooking Time45 min
Cooking Vessel Size9 inch cake tin
Ingredients
- 2 cups self-raising flour
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 cup vegetable oil
- 3 Eggs
- 100 grams walnuts (roughly chopped)
- 3 cups carrot (grated)
- 100 grams cream cheese
Instruction
-
Preheat your oven to 180 degrees Celsius.
-
Grease and line the base of a 9-inch (23cm) diameter cake tin. Set aside.
-
Sift your flour, salt and spices into a large mixing bowl, add brown sugar and mix together with a whisk.
-
Create a well in the centre of your dry ingredients and add your chopped walnuts, grated carrot, lightly whisked eggs and vegetable oil.
-
Mix together until thoroughly combined.
-
Pour the batter into your pre-prepared cake tin, spread it evenly and place in the oven to bake for 45 minutes or until a skewer inserted into the middle of your cake is removed clean.
-
Move your cake (in the tin) to the fridge to chill before starting on your frosting.
-
Once completely cooled, retrieve your cake from the fridge, and start working on your icing.
-
Place cream cheese, butter, sugar and vanilla essence into a clean mixing bowl and beat with electric beaters until well combined and pale in colour.
-
Spread evenly atop your carrot cake (while still in its tin), gently lift your cake out of its tin and run the back of a knife around the edge of the cake to leave a straight edge on your icing. Decorate as desired.
