Big Bad Carrot Cake with Orange Cream Cheese Frosting

21.1.14


OK, its made of carrots (amongst other things), so how bad can it really be?! I have been meaning to post a carrot cake recipe for ages now, as it is one of my husband's favourite cakes, and I finally got around to making one yesterday. Actually, I made two. Why, what kind of crazy person makes two cakes??? The kind of crazy person who drops the first one on the floor when sneaking it back into the oven for another 5 minutes. Splat, all over the floor. That crazy person.
(Argghh what a mission photographing today in my studio (the garage) with horizontal wind and rain comin' right at me. Humph. Nightmare. The cake however is fabulous).

2 1/2 cups plain flour
1 cup caster sugar
2/3 cup brown sugar
1 tsp baking soda
1 tsp mixed spice
1 tsp cinnamon 
1/2 tsp salt

2 big carrots, peeled
4 eggs
1 1/4 cups rice bran or other neutral vegetable oil
finely grated zest of 1 orange
2/3 cup roughly chopped walnuts (optional)
227g tin crushed pineapple, drained in a sieve

Icing / Frosting:
25g butter at room temperature
250g cream cheese at room temperatute
finely grated zest of 1 orange
3 cups icing sugar

Preheat the oven to 160˚C (325˚F) and line the base and sides of a 26cm cake tin with baking paper. Sift all dry ingredients together into a big bowl and stir to combine.  In a food processor use the grating attachment to grate the carrots, then squish them all to one side and change the blade to the whizzy one. Add the eggs, oil and zest to the carrots and do a quick pulse to combine, you want the carrots a bit more chopped but not mush. Plop this whole lot into the dry ingredients, and spoon the pineapple and walnuts on top. Fold all together until the flour is all incorporated. Spoon into the prepared tin and bake 65-70 minutes or until a skewer poked into the centre comes out clean. Turn the oven off but leave the cake in for 5 more minutes, then take out and leave to cool in the tin before removing to ice/frost. For the frosting just whizz everything in your food processor - it makes heaps, so if you don't want to use it all just freeze the left over for smearing on your next healthy bran muffin!


5 comments :

  1. Mmm I made this last weekend and it was delicious. The orange is a really nice touch. Thanks for sharing!

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    1. Yay - I'm so glad you liked it - thanks for letting me know! :)

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  2. When you say a 1 1/4 cups rice bran or other neutral vegetable oil, you are saying rice bran oil?

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    1. Hi - yes the recipe uses rice bran oil or if you don't have it, you can use a different neutral flavoured oil. :)

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  3. The orange is a really nice touch. Thanks for sharing !

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