Spiced Carrot Cake

12
Servings
25m
Prep Time
100m
Cook Time
2h 5m
Ready In


"From Recipe+ October 2017. Times stated are to make the cake."

Original recipe yields 12 servings
OK
  • FOR VANILLA CREAM ICING

Nutritional

  • 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

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Grease and line the base of 22cm (base measurement) round cake pan.

Step 3

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.

Step 4

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.

Step 5

Bake for 1 hour 40 minutes or until a skewer inserted at cente comes our clean.

Step 6

Stand cake in pan for 10 minutes and then turn out onto a wire rack to cool completely.

Step 7

Spread three-quarters of the vanilla cram icing over the top and side of cooled cake.

Step 8

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.

Step 9

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.

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