Ingredients
- 3 cups self-rising flour
- 2 cups firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt, pinch of
- 3/4 cup chopped pecans (finely chopped)
- 500 grams carrots, finely grated
- 1 teaspoon grated orange zest (finely grated)
- 1 cup olive oil (extra-light)
- 3 large eggs (at room temperature)
- 3/4 cup sour cream (at room temperature)
- Vanilla Cream Icing (1 quantity, recipe to follow)
- Marzipan Carrots, to decorate (optional, 12 carrots)
- FOR VANILLA CREAM ICING
- 375 grams cream cheese (at room temperature)
- 75 grams butter, at room temperature
- 2 teaspoon vanilla essence
- 1 1/2 cups icing sugar (sifted)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.