Carrot Cake is a timeless recipe that I believe to be quite underappreciated. It is the perfect cake to serve along side a cup of tea and really treat yourself on a fresh Autumn morning with its delicious flavours of cinnamon and nutmeg.

Since Easter is coming up in the next couple of weeks I felt it fitting to make a Carrot Cake. I also  loved decorating it in pretty pastels that just screamed Easter for me.

This recipe is really easy to follow and makes a decent sized cake that would be perfect for an Easter Tea Party!

*Side Note* I absolutely love the flavour combination of coconut and cinnamon but if it doesn’t sound appealing to you it is really simple to substitute the coconut frosting for a plain vanilla frosting.


Ingredients:Carrot Cake ings.jpg

Carrot Cake:

  • 1 cup Caster Sugar
  • 1 Cup Canola Oil (it may seem excessive but it’s needed to keep the cake moist)
  • 3 eggs
  • 1 ½ cups Plain Flour
  • 1 tsp Bicarb Soda
  • 2 tsp Cinnamon
  • 1 ½ tsp Baking Powder
  • 2 cups Carrot, grated
  • ½ – 1 cup roughly chopped Walnuts / Pecans

Coconut Icing:

  • 1 cup Unsalted Butter, room temperature
  • 1 tsp Vanilla Extract
  • 3 cups Icing Sugar
  • 6 Tbsp Coconut Milk
  • Food Colouring, optional
  • Shredded Coconut or Sprinkles, to decorate

Method:

For the Cake…

Preheat Oven to 150°c. Grease a 20cm round tin.

Beat the sugar, oil and eggs for 5 minutes.

Sift all dry cake ingredients and stir into the mixture.

Fold in the carrots and walnuts.

Bake for 45-50 minutes or until the surface springs back when touched.

Remove from oven and allow to cool.

For the Frosting…

*First it is important to shake the coconut can to combine the coconut fats and liquids that will have separated*

Combine the butter and vanilla in a large mixing bowl.

Using an electric mixer, whisk until combined and creamy.

Gradually beat in the icing sugar.

Slowly beat in the coconut one spoonful at a time. Continue mixing until the

frosting becomes thick and fluffy (approx. 5 minutes)

If you want to add food colouring substitute the final spoon of coconut milk for 1 teaspoon of food colouring.

Once the cake is cooled cover with the frosting using a spatula or a palette knife and decorate with coconut or sprinkles!

Happy Baking! – N.xx

*This frosting recipe is my adaptation of one I found on the blog bakedbyanintrovert.com go check her blog out!

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