You can never go wrong with a good carrot cake, who doesn't like cream cheese icing!?! This is the cake i have made for one of my closest friends 18th birthday (Happy birthday RACH!!). This is always my go to recipe with any carrot cakes or cupcakes and has never failed me. Its not too sweet or rich and works out perfectly every time! Carrot cakes can be hard to ice and decorate especially if it is for an important occasion like a birthday so i have gone with a more natural approach using fresh flowers and toasted coconut.
To make this cake i doubled this recipe to get the three cake layers and also made 10 cupcakes with the left over cake batter.
· 1 ½ cups Healtheries Gluten Free Baking Mix
· 1 tsp mixed spice
· ½ tsp ground cinnamon
· ½ tsp ground ginger
· ½ tsp baking soda
· ½ cup caster sugar
· ½ cup brown sugar
· 3 large eggs
· 1 cup sunflower or canola oil
· 2 tsp vanilla essence
· 2 cups grated carrot
· 1/4 cup threaded coconut
Preheat your oven to 180*C and line/grease 2 cake tins.
Sift the Simple Baking Mix, spices and soda into a large mixing bowl. Add all remaining ingredients into your bowl and stir the mixture until it’s just combined, don’t over mix it. I use my kitchen aid with the folding attachment and mix on low for about 1 min maximum.
Divide the mixture evenly between the two cake tine. Bake for around 20-25 minutes or until golden on top. The cake is cooked when a skewer inserted into the centre of the cake comes out clean or cake spring back up on a light touch.
Leave to sit in tin for 10 minutes. Cool cakes on a wire rack. Are ready to ice when fully cooled.
Cream cheese frosting:
150g Cream Cheese
3 1/2 cup Icing Sugar
1 T Milk (may need more or less depending on desired consistency)
2 tsp Vanilla Essence or Vanilla paste
Method: Beat cream cheese and butter on high until light and fluffy. Add all other frosting ingredients together until you have a smooth frosting consistency. Pipe or spread between cake layer and on top and EAT <3