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RECIPES
MOIST CARROT CAKE WITH CREAM
CHEESE FROSTING
Serves 10
INGREDIENTS
3 carrots
250g butter, softened
1 ½ cups (330g) caster sugar
3 x 60 eggs
¾ cup (180ml) buttermilk
2 cups (300ml) 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 (240g) 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
coarse shredding disc. Grate 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, bi-carb,
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 the electric mixer. Beat on speed
7-8 for about 1-2 minutes or until well
combined.
8. Reduce speed to 3 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:
1. Combine cream cheese, butter and
vanilla in a bowl of an electric mixer.
Beat on high speed until smooth; reduce
speed and gradually add the icing sugar;
beat until smooth. Spread over cooled
cake.