Carrot Cake With Cream Cheese Icing

A carrot cake suits every occasion but it seems like most people tend to serve it in the Spring, especially around Easter.

Carrot Cake With Cream Cheese Icing

Recipe by Anna BembryCourse: DessertsDifficulty: Medium
Servings

12

servings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 2 free-range or organic eggs

  • 200 g / 7 oz fine sugar

  • 150 ml / 5.1 fl oz canola or vegetable oil

  • 200 g / 7 oz finely grated carrots

  • 50 g / 1.8 oz chopped walnuts

  • 75 g / 2.6 oz canned pineapple slices, chopped

  • 50 g / 1.8 oz unsweetened coconut flakes

  • 200 g / 7 oz all-purpose flour

  • 1/2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • a pinch of salt

  • Icing and garnish
  • 125 g / 4.4 oz cream cheese

  • 50 g / 1.8 oz butter, softened

  • 100 g / 3.5 oz confectioners’ sugar

  • crushed pistachios, to decorate

Method

  • Adjust the oven rack to a middle position and preheat the oven to 320F / 160C. Line the bottom and sides of a 9-inch springform baking pan with parchment paper.
  • Sift flour into a medium-sized mixing bowl, and add baking powder, baking soda, cinnamon, and salt. Stir to combine all dry ingredients.
  • In a second mixing bowl, beat the eggs until fluffy and doubled in volume. Add sugar and continue to whisk at high speed. With the mixer running, slowly pour in the oil. The cake mixture should be smooth and fluffy. With a spatula, gently fold in walnuts, coconut flakes, pineapple, and grated carrots. Spoon by spoon fold in the flour mixture.
  • Pour the cake mixture into the prepared baking pan and bake for 1 hour – 1 hour and 15 minutes, until a skewer inserted in the center of the cake comes out clean. If the top of the cake starts getting too dark, cover it with a piece of parchment paper or aluminum foil.
  • Remove the cake from the oven and allow it to cool on a wire rack.
  • Meanwhile, prepare the icing: whisk butter and cream cheese until light and fluffy, then stir in confectioners’ sugar.
  • Remove the cake from the baking pan and slice horizontally. Spread 1/3 of the icing on the bottom half of the cake, cover with the other half, and spread the rest of the icing on top of the cake. Decorate with crushed pistachios and serve in generous slices.

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