Anyhoo, Hubby has been nagging [read:asking] for me to make him a Carrot Cake for quite sometime now. He has been very supportive with all the bits and pieces going on in my day to day life lately so he deserves a treat, and the more calories it contains the better - although in an attempt to fool myself into thinking of this cake as 'slightly' healthier I used extra light cream cheese for the frosting!
This is one I have made before and its always been a success and tends to get very receptive responses. It makes a whoopingly huge cake so don't be scared of the quantities listed, it took the entire bag of carrots to get enough grated weight! I made the cake yesterday after work and iced it tonight before dinner.
Carrot Cake
250ml veg oil
250g light brown sugar
3 eggs
720g coarsely grated carrot
120g coarsely chopped walnuts
375g SR flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice
Lemon Cream Cheese Frosting
30g butter
80g cream cheese, softened
1 tsp finely grated lemon rind
240g icing sugar
Preheat oven to 180C. Grease a deep 23cm round cake pan and line the base with baking paper.
Beat oil, sugar and eggs in a small bowl with electric mixer until thick and creamy. Transfer mixture to a large bowl, stir in carrot and nuts, then sifted dry ingredients.
Pour mixture into the prepared pan, bake in moderate oven for about 1 1/4 hours. Cover the cake loosely with foil halfway through cooking. stand cake for 5 mins; turn onto a wire rack to cool. Spread Lemon Cream Cheese Frosting over the cold cake.
To make the frosting; beat the butter, cream cheese and rind in a small bowl with an electric mixer until light and fluffy; gradually beat in icing sugar.
Serves 12
Taken from The Australian Women's Weekly Cafe Cakes Cookbook
May need to work on the old photography skills me thinks! Don't let this shocking photo put you off, the cake defies the picture - honest!
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