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  • 12servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. FOR THE FROSTING:

  2. 325ml (11oz) Double cream

  3. 100g Butter, softened

  4. 230g Full fat cream cheese, softened

  5. 1 teaspoon vanilla extract

  6. 200g Icing sugar, sieved

  7. FOR THE CAKE:

  8. 340g Peeled, grated carrots

  9. 260g Self-raising flour

  10. 1 teaspoon Bicarbonate of soda

  11. 1 1/2 teaspoons Baking powder

  12. 1/2 teaspoon Salt

  13. 1 1/2 teaspoons Ground cinnamon

  14. 4 Eggs

  15. 300g Caster sugar

  16. 2 teaspoons Vanilla extract

  17. 240ml Sunflower or vegetable oil

  18. 100g Chopped nuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 degrees C / Gas 4. Place rack in center of oven. Lightly grease two 23 x 5cm sandwich tins (I used square) and line the bottoms of the tins with greaseproof paper.

  2. In a bowl, whisk the double cream till soft peaks are formed.

  3. Cream together the butter, the 1 teaspoon vanilla extract and cream cheese till smooth. Gradually add the sieved icing sugar until well incorporated.

  4. Finally add the whipped double cream and beat until soft and well mixed together. Place in fridge to chill.

  5. Peel and finely grate the carrots. In a separate bowl mix together the flour, bicarbonate soda, baking powder, salt and ground cinnamon. It makes it easier than adding them all individually.

  6. In a large bowl beat the eggs and caster sugar until the mixture is thick and pale in colour. Beat in the 2 teaspoons vanilla extract then pour the oil in a continuous steady stream and beat until very thick and creamy. Add the flour mixture and beat until well incorporated then mix in the grated carrot. Evenly divide the mixture between the two prepared tins (I weigh mine to ensure each cake is even).

  7. Bake each tin on its own in the centre of the oven, 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.

  8. Remove from oven and leave to cool on a wire rack. After about 5 to 10 minutes turn out the cakes onto the wire rack, remove the pans and parchment paper, completely cool before frosting.

  9. Cover the cake with a thin layer of frosting and put in the fridge until firm to the touch.

  10. Once first layer of frosting is firm remove from fridge and cover cake with another thick layer and decorate.

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