Indulgent Carrot Cake

    (2)
    4 hours 30 minutes

    This is my version of my grandmother's carrot cake recipe. It uses extra carrot and sour cream to get a heavy moist cake that is beautifully rich with a hint of spice and is blissfully indulgent and popular at any occasion.

    chorazy

    Queensland, Australia
    9 people made this

    Ingredients
    Serves: 12 

    • 1 1/2 cups (225g) self-raising flour
    • 2 cups (300g) plain flour
    • 2 teaspoons bi carb soda
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 2 teaspoons ground mixed spice
    • 1/2 teaspoon ground ginger
    • 2 cups (440g) caster sugar
    • 5 eggs, lightly beaten
    • 1 cup (250ml) vegetable oil
    • 300g sour cream
    • 2 teaspoons vanilla essence
    • 1 cup (130g) walnuts, roughly chopped
    • 4 cups coarsely grated carrot
    • Cream cheese icing
    • 250g cream cheese
    • 1 tablespoon unsalted butter
    • 2 1/2 cups (400g) icing sugar
    • 1 teaspoon vanilla essence
    • 1 teaspoon finely grated lemon rind

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Extra time:2hours cooling  ›  Ready in:4hours30min 

    1. Preheat oven to 160 degrees C. Grease and flour a 25cm round cake pan.
    2. Sift flours, bicarb soda, baking powder and spices into a large bowl. Stir in caster sugar.
    3. In a separate bowl, lightly beat eggs then whisk in the vegetable oil, sour cream and vanilla essence. Don't over whisk the liquid, only whisk until mixture is smooth.
    4. Make a well in the centre of the flour mixture and slowly fold in the wet mixture, then continue to stir until smooth and combined. Stir in walnuts and carrot.
    5. Pour into prepared pan and bake for 2 hours or until a skewer inserted into the centre comes out clean.
    6. Allow cake to cool in the pan for 20 minutes before turning it out on a wire rack to cool completely.
    7. To make Icing

    8. Beat the cream cheese and butter until smooth and combined. Gradually add the icing sugar then continue to beat the mixture until it is smooth and creamy. Beat in the vanilla and lemon rind. Spread icing over cooled cake and leave to set in fridge for 2-3 hours - ENJOY!

    NOTE:

    This cake can also be baked in two 21cm x 14cm loaf pans. Bake for 1 hour or until cooked when tested with a skewer.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (3)

    Wildflower
    0

    I added 1 Cup Rasins, used 1/2 brown sugar & 1/2 Castor sugar  -  20 Nov 2010

    by
    0

     -  11 Jul 2010

    by
    0

     -  11 Jul 2010

    Write a review

    Click on stars to rate