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Best Carrot Cake

Best Carrot Cake
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 12 people
Difficulty level: 3 out of 4

13 Ingredients

  • 2 cup self raising flour
  • 1teaspoons mixed spice
  • 180grams salt reduced butter, at room temperature (for cream cheese frosting)
  • 1teaspoons vanilla extract
  • 2 cup icing sugar mixture (for cream cheese frosting)
  • 1 lemon, rind finely grated (for cream cheese frosting)
  • 1 cup carrot, grated
  • 1 cup zucchini, grated
  • 250grams cream cheese, chopped, at room temperature (for cream cheese frosting)
  • 1/2 cup almonds, dry roasted, chopped (save 0.20 cup to decorate)
  • 3 free range eggs, at room temperature
  • 1 cup brown sugar
  • 3/4 cup vegetable oil

Nutrition per serving

2720 Kilojoules or 650 Calories
31% of daily energy intake*
Protein
7.1grams
Fat
38.8grams
Carbs
68.6grams
Sugars
50.9grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 160°C fan-forced. Grease two shallow 20cm round cake pans. Line bases with rounds of baking paper.

Step 2 of 6

Beat eggs and sugar in a large bowl of an electric mixer with the paddle until pale and creamy. Add mixed spice and vanilla and beat well. Sift in flour. Add carrot, zucchini, oil and almonds. Beat on low speed until combined.

Step 3 of 6

Divide mix between prepared tins and smooth tops.

Step 4 of 6

Bake for 25-30 minutes or until cooked when tested with a skewer. Cool in tins for 5 minutes before turning out onto a wire rack and cooling completely.

Step 5 of 6

For the cream cheese frosting, beat cream cheese and butter in a bowl of an electric mixer with the paddle until smooth and pale. Add sugar and lemon rind. Continue beating until sugar is dissolved.

Step 6 of 6

To serve, place a layer on a cake stand. Spread with 1/3 of the frosting. Top with remaining cake and spread with remaining frosting including the sides. Decorate top of cake with extra almonds. Refrigerate for 20 minutes. Tip 1: The vegetables in this cake act as a moisture and sweet component rather than as flavourings. No need to squeeze out moisture. You can use 2 cups of carrots and omit the zucchini if you like. Tip 2: Baking this cake among 2 pans means a quicker cooking time and no need to slice a whole cake in half to have the layers. Tip 3: Store cake in the fridge, covered in an airtight container, for up to 5 days.

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