Gourmet Carrot Cake
Description
This delectable Gourmet Carrot Cake, a cherished recipe I shared with Dee514, combines a delightful blend of spices, nuts, and carrots, crowned with a luscious cream cheese frosting. Dee514 adapted the recipe by doubling it and adding golden sultanas, which received rave reviews. Although I haven’t tried this adaptation myself, Dee’s feedback suggests it’s a fabulous twist. For any specific inquiries, feel free to reach out to Dee directly!
Cook Time
1 hour 30 minutes
Prep Time
40 minutes
Total Time
2 hours 10 minutes
Recipe Category
Dessert
Keywords
Vegetable, < 4 Hours
Recipe Yield
12 slices
Ingredients
For the Cake:
- 4 oz self-raising flour
- 4 oz plain flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon bicarbonate of soda
- 8 oz soft brown sugar
- 6 tablespoons golden syrup
- 4 large eggs
- 12 oz carrots, finely grated
- 6 oz walnuts, chopped
- 2 oz pecans, chopped
For the Frosting:
- 6 oz cream cheese
- 6 oz butter, softened
- 1 cup icing sugar
- 1 teaspoon vanilla essence
- 1 tablespoon lemon juice
Instructions
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Preheat Oven: Begin by preheating your oven to a warm 315°F (160°C). This gentle heat will ensure the cake cooks evenly and remains moist.
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Prepare the Cake Tin: Brush a deep 9-inch round cake tin with melted butter or oil. This step is crucial to prevent the cake from sticking. Next, line both the base and sides of the tin with baking paper, making sure it adheres well.
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Sift Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, plain flour, ground cinnamon, ground cloves, ground ginger, ground nutmeg, and bicarbonate of soda. This process will ensure that your spices and leavening agents are evenly distributed throughout the flour.
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Combine Wet Ingredients: In a separate bowl, whisk together the oil, soft brown sugar, golden syrup, and eggs until well combined and slightly frothy.
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Mix the Batter: Gradually stir the wet ingredients into the sifted dry ingredients, mixing until you achieve a smooth batter. Be cautious not to overmix, as this can affect the cake’s texture.
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Add Carrots and Nuts: Fold in the finely grated carrots, chopped walnuts, and pecans. The carrots should be finely grated to ensure they blend well into the cake batter, while the nuts add a delightful crunch.
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Pour and Bake: Spoon the mixture into the prepared cake tin, smoothing the top with a spatula. Bake in the preheated oven for approximately 1 hour and 30 minutes, or until a skewer inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, you can cover it loosely with foil.
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Cool the Cake: Once baked, allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. This helps to set the structure and makes it easier to frost.
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Prepare the Frosting: While the cake cools, make the frosting. Beat the cream cheese and butter together until smooth and creamy. Gradually add the icing sugar, alternating with the vanilla essence and lemon juice, until the frosting is light and fluffy.
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Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides. For a more decadent presentation, you can slice the cake horizontally, spread half of the frosting between the layers, and then apply the remaining frosting on top.
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Serve and Enjoy: Slice the cake into 12 generous portions and serve. This Gourmet Carrot Cake is perfect for any occasion, whether a casual family gathering or a special celebration.
Enjoy the rich, spiced flavors of this classic dessert with the added touch of walnuts and pecans for an extra layer of texture. 😊🎂
