Carrot cake


This carrot cake is perfectly moist and so easy to make. All of the spices used make this cake really stand out and will have all your guests begging for more. Topped with a cream cheese topping and beautiful curly candied carrots, compliments will be guaranteed.

Ingredients

Cake

Oranges

2

Pecan nuts

95g

Cinnamon

1 tsp

Ginger powder

1 tsp

Nutmeg

0.5 tsp

Neutral oil

140ml

Light brown caster sugar

200g

Eggs

2

Wheat flour

200g

Cream cheese topping

Cream cheese

150g

Powdered sugar

40g

Orange juice

2 tsbp

Candied carrots

Water

240ml

Sugar

240ml

Carrots

3

Kitchen Stuff

Sieve


Electric mixer


Mixing bowls


Parchement paper


Sqaure baking tin


Wooden spoon

Directions

    Cake
  • Pre heat your oven to 150 ºC and grease your baking tin with some neutral oil.

  • Grate the zest of your oranges and use one orange to squeeze out the juice. Coarsely chop your pecan nuts and into a bowl with the orange zest, spices, eggs, oil and sugar. Mix with a mixer until an airy batter has formed.

  • Grate your carrots and set aside. Sift your flour into the bowl with the wet batter and carefully fold together using a rubber spatula until combined. Add in your carrots and fold together.

  • Spoon your batter into your baking tin and bake for one hour. After 45 minutes check your batter, if nothing sticks to a skewer you can take it out of the oven. Cool down for at least 1 hour.

    • Creame cheese topping
  • Mix your cream cheese with the powdered sugar and 2 tbsp of orange juice. Spread it across the cake when it’s completely cooled.

    • Candied carrots
  • Preheat your over to 100 ºC and line a baking sheet with parchment paper.

  • Using a vegetable peeler, remove long strips for your carrots.

  • Mix your water and sugar in a big sauce pan and bring up to a boil.

  • When boiling, add in your carrot strips and simmer for 15 minutes on low heat. Make sure to stay with the carrots because the water and sugar mixture can burn easily.

  • Drain the carrot strips and let it cool for 5 minutes. Then line the up onto the baking sheet. Make sure they are not touching because they will stick together. Bake for 20 minutes.

  • Remove from the oven. It’s important to work quickly now. Wind each carrot strip around the handle of a wooden spoon. Slide off and let it cool for at least 30 minutes.
  • When completely cooled place on top of the cream cheese mixture and enjoy!