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35
RECIPES
MOIST CARROT CAKE WITH CREAM
CHEESE FROSTING
Serves 10
INGREDIENTS
3 carrots
250g butter, softened
1 ½ cups caster sugar
3 eggs
¾ cup buttermilk
2 cups self-raising flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
1 cup desiccated coconut
1 x 440g can crushed canned pineapple in juice,
well drained
1 cup chopped walnuts
Frosting
30g butter, softened
125g cream cheese, softened
½ teaspoon vanilla extract
1 ½ cups icing sugar, sifted
METHOD
1. Preheat oven to 180°C no fan
(160°C with fan). Grease and line base
and sides of 2 x 20cm cake tins with
baking paper.
2. Assemble the food processor using
the shredding disc. Shred carrots and
remove from bowl; set aside.
3. Place butter, sugar, eggs and buttermilk
in the bowl and process until well
combined.
4. Add sifted flour, cinnamon, bicarbonate
soda and also coconut; PULSE until
just combined. Pour mixture into a
large bowl and fold through 2 cups of
shredded carrot, pineapple and walnuts.
5. Spoon mixture into prepared tins and
bake for about 40 minutes or until
cooked when tested with a skewer.
6. Allow cakes to cool in pan for 5 minutes
before transferring to a wire rack to cool
completely.
7. Meanwhile to make frosting: Place
butter, cheese and vanilla into the bowl
of an electric mixer. Beat on a medium
speed for about 1-2 minutes or until
well combined.
8. Reduce speed and add sugar; once
added increase speed again until
mixed well.
9. Once cakes are cool spread half of
cream cheese frosting on one cake
then top with second cake and top with
remaining frosting.
To make the frosting
Combine cream cheese, butter and vanilla
in a bowl of an electric mixer. Beat on
HIGH until smooth; reduce speed and
gradually add the icing sugar; beat until
smooth. Spread over cooled cake.
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