Chef Doug Skinner
‘Moist carrot cake with cinnamon, cream cheese, vanilla and icing.’
‘Moist carrot cake with cinnamon, cream cheese, vanilla and icing.’
Moist carrot cake with cinnamon, cream cheese, vanilla and icing.’
Moist carrot cake with cinnamon, cream cheese, vanilla and icing.’
Moist carrot cake with cinnamon, cream cheese, vanilla and icing.’
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
300g x carrots, 1 x teaspoon vanilla essence, 1 x cup self-raising flour, ½ x cup plain flour, 3 x eggs, 1 x teaspoon bicarbonate of soda, ½ x teaspoon ground cinnamon, ¾ x cup olive oil, ½ x cup brown sugar, Olive oil to grease, ½ x cup golden syrup.
Icing
Icing
Icing
Icing
Icing
250g spreadable cream cheese, ½ x cup icing sugar, ½ x teaspoon vanilla essence.
Method
Method
Method
Method
Method
Step 1
Step 1
Step 1
Step 1
Step 1
Preheat oven to 170°C. Grease a 20 cm (base) round cake pan lightly with oil then line with non-stick baking paper.
Step 2
Step 2
Step 2
Step 2
Step 2
Place brown sugar, oil, golden syrup, eggs and vanilla in a bowl and whisk until smooth and combined.
Step 3
Step 3
Step 3
Step 3
Step 3
Peel and grate the carrots, and add to the mixture. Sift the flours, bicarbonate of soda and cinnamon into the mixture and mix gently until combined.
Step 4
Step 4
Step 4
Step 4
Step 4
Pour the mixture into the pan and bake for 1 hour.
Step 5
Step 5
Step 5
Step 5
Step 5
Let the cake cool on a wire rack.
Step 6
Step 6
Step 6
Step 6
Step 6
For the icing, place the cream cheese, icing sugar and vanilla in a bowl.
Step 7
Step 7
Step 7
Step 7
Step 7
Use a wooden spoon to mix until well combined, then spread the icing over the cake.
Bon Appétit …