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Carrot Cake

350g caster sugar
350ml corn oil
4 eggs
1 teaspoon vanilla essence
150g walnuts, roughly chopped
90g desiccated coconut
450g canned pineapple, drained and roughly chopped
250g carrots, sliced, cooked and roughly blended
300g all-purpose flour, sifted
1 teaspoon fine salt, sifted
1 tablespoon bicarbonate of soda, sifted
1 tablespoon ground cinnamon, sifted
Cream cheese frosting
300g cream cheese, softened
80g butter
200g icing sugar
1 teaspoon vanilla essence
Juice of 1/2 lemon

10 marzipan carrots

To prepare cake: Preheat oven to 180°C. Grease a 23cm round cake tin with oil and set aside. Mix all ingredients in a mixing bowl until well combined. Pour batter into prepared cake tin. Bake for 1 hour or until inserted skewer comes out clean. Remove from oven. Leave on wire rack to cool. Remove cake from tin, once cooled.

To prepare frosting: Beat cream cheese, butter and icing sugar in an electric mixer until light and fluffy. Add vanilla essence and lemon juice; beat until well combined. Set aside.

To assemble: Slice cake into 2 even layers. Place one layer of cake on a cake board. Spread evenly a thin layer of frosting. Top with the second layer of cake. Cover top and edges of cake with frosting. Place 10 marzipan carrots as decoration. Refrigerate. Cut into slices to serve.

Thanks to Suchan Deli
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