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Emma Bakes… Carrot Cake with Cream Cheese Frosting

2
Posted February 26, 2013 by Emma Carroll in Ramp Archives

Sometimes old-fashioned things are the best things. This is one of those times. Carrot Cake: the best! Cream Cheese Frosting: the best! Put them together and you’ve got the biggest, bestest, moistest, creamiest, cakiest cake in all the land. Yes! Yes! Yes!

Sure, it’s got butter and cream cheese and rakes of sugar but it’s also got a couple o’ carrots in there too so… HEALTHY! At least that’s what I choose to believe while I slowly eat myself into an early grave. *Sigh*

No messing around, you’re going to want to make this immediately so here’s the recipe.

 

Carrot Cake with Cream Cheese Frosting

 

Ingredients:

For the cake:
  • 2 Cups Caster Sugar
  • 1 Cup Vegetable Oil
  • 4 Eggs
  • 2 Cups Plain Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • 3 Medium Carrots, grated
  • 50g Chopped Pecans or Walnuts or a mixture of both
For the Cream Cheese Frosting:
  • 1/2lb Butter, softened
  • 2 Packets of Cream Cheese, at room temperature
  • 900g Icing Sugar
  • 200g Pecans or Walnuts or a mixture of both

 

Method:

1.

Preheat your oven to 180C. Grease and flour three 8inch cake tins and line the bottoms with a round of baking paper.
Carrot Cake with Cream Cheese Frosting

 

2.

Put the sugar, eggs and oil in a bowl and mix until you get a pale yellow colour.
Carrot Cake with Cream Cheese Frosting

 

3.

In another bowl, put the flour, baking powder, baking soda and spices. Stir together.
Carrot Cake with Cream Cheese Frosting

 

4.

Add the dry ingredients to the wet and mix until just combined.
Carrot Cake with Cream Cheese Frosting

 

5.

Mix in the carrots.
Carrot Cake with Cream Cheese Frosting

6.

Stir in the chopped nuts.
Carrot Cake with Cream Cheese Frosting

 

7.

Divide the batter between the cake tins and bake in the oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Carrot Cake with Cream Cheese Frosting

 

8.

Remove from the oven and allow the cakes to cool for 10 minutes before taking them out of the tins, carefully peeling off the round of paper and allowing to cool completely on a wire rack.
Carrot Cake with Cream Cheese Frosting

 

9.

While the cakes are cooling, throw the butter and the cream cheese into a bowl and mix thoroughly. Make sure the butter is very soft or you will end up with little lumps of it in the frosting. This may or may not have happened to me. *Nervous laugh*
Carrot Cake with Cream Cheese Frosting

 

10.

Add in the icing sugar a bit at a time, making sure it’s fully mixed in before adding more. If you do it all in one go, it’ll fly all over the room and you’ll be covered in a layer of a suspicious white powder. Not cool!
Carrot Cake with Cream Cheese Frosting

 

11.

Add in the vanilla and mix. Set aside.
Carrot Cake with Cream Cheese Frosting

 

12.

Take your nuts (hehehe) and put them in the middle of a clean towel/napkin, leaving a handful of whole ones to decorate the top. Fold up the towel and beat the living hell out of the whole thing with a rolling pin or the end of a saucepan – anything you could potentially use as a blunt object murder weapon will do just fine. Set the crushed nuts aside.

Carrot Cake with Cream Cheese Frosting

 

13.

Once the cakes are cool, place one of them on your plate. Spoon about a quarter of the frosting onto the top and spread evenly.

Carrot Cake with Cream Cheese Frosting

 

14.

Place the next cake on top, repeat with the frosting then place the final cake on top.
Carrot Cake with Cream Cheese Frosting

 

15.

Using a palette knife or a spatula, spread the remaining frosting over the top and down the sides of the cake.
Carrot Cake with Cream Cheese Frosting

 

16.

Press your crushed nuts (hehehe) into the sides of the cake. It’ll be hella messy but it’ll look pretty as a picture so do it! Then top with the remaining whole nuts, slice it and eat it. It’s the best!

Carrot Cake with Cream Cheese Frosting

 


About the Author

Emma Carroll

I'll be in the kitchen.

  • http://www.ramp.ie/ Lisa McInerney

    I LOVE carrot cake and with three layers this one looks well decadent. Definitely going to make this. NOM.

  • Conor

    I made this last weekend, was fantastic! halved the ingredients and made just one layer but was delicious, thanks Emma!

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