Spiced Carrot Cake
July 04, 2018
"From Recipe+ October 2017. Times stated are to make the cake."
- FOR VANILLA CREAM ICING
- Serving Size: 1 (221.8 g)
- Calories 752.3
- Total Fat - 43 g
- Saturated Fat - 14 g
- Cholesterol - 105.1 mg
- Sodium - 207.9 mg
- Total Carbohydrate - 87.5 g
- Dietary Fiber - 5.2 g
- Sugars - 61.8 g
- Protein - 9.7 g
- Calcium - 94 mg
- Iron - 1.9 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.2 mg
Preheat oven to 180C/160C fan forced.
Grease and line the base of 22cm (base measurement) round cake pan.
Combine flour, sugar, cinnamon, nutmeg, salt and pecans in a large bowl and stir in carrot and zest and make a well at the centre.
Whisk oil, eggs and sour cream in a jug and pour into the flour mixture, mix well to combine and then pour mixture into prepared pan and level surface.
Bake for 1 hour 40 minutes or until a skewer inserted at cente comes our clean.
Stand cake in pan for 10 minutes and then turn out onto a wire rack to cool completely.
Spread three-quarters of the vanilla cram icing over the top and side of cooled cake.
Spoon remaining icing into a piping bag fitted with a 1cm plain nozzle and pipe around the edge of cake and decorate with marzipan carrots, if using.
VANILLA CREAM ICING - Using an electric mixer, beat cream cheese, butter and essence in a bowl until smooth. Gradually add the icing sugar beating constantly, until pale and creamy.
Tips & Variations
No special items needed.