Carrot Cake with Cream Cheese Frosting
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- Total Time
- 1hr 40mins
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- Serves
- 10
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- Calories
- 857
recipe updated 17 Feb 2022
Ingredients
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- Light brown sugar
- 350 g
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- Egg
- 3
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- Sunflower oil
- 330 g
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- Plain flour
- 350 g
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- Baking powder
- 10 g
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- Bicarbonate of soda
- 3 g
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- Ground cinnamon
- 10 g
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- Ground ginger
- 5 g
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- Carrot
- 350 g
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- Walnuts
- 75 g
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- Dried cranberries
- 75 g
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- Dessicated coconut
- 50 g
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- Vanilla extract
- 1 teaspoon
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- Milk
- as needed
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- Salted butter
- 50 g
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- Powdered sugar
- 350 g
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- Cream cheese
- 150 g
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- Pomegranate seeds
- as needed
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- Walnuts
- as needed
Tools
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Stand Mixer
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Oven
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Parchment paper
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Whisk
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Cooling rack
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Large mixing bowl
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Round pan - 8"
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Step preview
- Pre-heat oven - 170°C
- Grease 3 clean round pans
- Line 3 clean round pans with parchment paper
- Add light brown sugar, egg and sunflower oil to a clean large mixing bowl
- Beat until well combined then set aside
- Add plain flour, baking powder, bicarbonate of soda, ground cinnamon and ground ginger to a clean large mixing bowl
- Whisk briefly until blended
- Mix dry ingredients into the egg-sugar mixture until just combined
- Fold carrot, walnuts, dried cranberries, unsweetened shredded coconut, vanilla extract and milk into the batter
- Pour batter into 3 round pans evenly
- Bake until skewer tests clean - 25 min, 170°C
- Let cool in pan - approx 5 min
- Turn out onto cooling rack
- Add salted butter and powdered sugar to a clean large mixing bowl
- Beat until creamy
- Add cream cheese and mix
- Cover cooled cakes with frosting
- Sprinkle with pomegranate seeds and walnuts