Carrot Cake

Carrot Cakes are normally best in winter when the red carrots are available.  However, you can do this in summer with the orange carrots we get.  The carrot actually loses its flavour in the cake but it adds moisture and sweetness to the cake.  You can see the orange flecks which makes it look pretty.  I did read somewhere that you could use crushed pineapple bits to add to the depth but did not feel the need for this.  

This cake can be made with whole wheat or with regular flour.  

 

170 grams grated carrots - I used my food processor to do this - faster and less wastage.

130 grams  flour

1/2 teaspoon baking soda

3/4 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoons ground cinnamon

1/4 tsp grated nutmeg

2 large eggs

150 grams granulated sugar

120 ml sunflower oil

1 teaspoons vanilla extract

Cream Cheese Frosting:

30 grams butter, room temperature

115 grams cream cheese, room temperature

115 grams icing sugar, sifted

1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

Preheat oven to 180 degrees C.  Butter & line the bottoms of an 8" pan with a circle of parchment paper. 

In a bowl whisk together the dry ingredients - flour, baking soda, baking powder, salt, nutmeg and ground cinnamon.

Using a hand mixer,  beat the eggs until frothy.  

Add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).  

Add the oil in a steady stream beating well.  

Add in the vanilla extract. 

Add the flour mixture and beat on slow,  just until incorporated. 

Using rubber spatula fold in the grated carrots

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. 

Remove from oven and let cool on a wire rack. Cool completely before frosting. 

For Frosting 

Using a hand mixer,  beat the cream cheese and butter, on low speed, just until blended with 

no lumps. 

Sift in the icing sugar and beat, on low speed, until fully incorporated and smooth.  Do not overbeat.  Please do not use castor for this.  Icing sugar has a certain amount of cornflour in it which helps the mix maintain the shape.

Mix in the vanilla extract, and lemon zest. 

Spread over the cooled cake.