Dayna Hoskin really knows how to bake up a storm.
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Carrot Cake The Aussie Way


Carrot Cake has always been a family favourite of ours, but when we were in England we realized that us Aussies make our carrot cakes a little differently to our British friends. It seems that the British like their Carrot Cake more cake than carrot, and we like ours more carrot than cake. So this Mothers Day, I decided to create this family favourite just the way we like it! Heavily spiced, chunky and with A LOT of carrots. This is Carrot Cake the Aussie Way. Happy Mothers Day!

MY TOP TIPS FOR MASTERING THIS BAKE 
#1 To ensure that your eggs are mixed through your batter evenly, (as it is such a thick batter) whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#2 To achieve the decorative look in this photo, firstly, ensure you're using organic carrots to prevent them leaching chemicals into your cake. Cut your carrot top, insert a toothpick into the carrot and then press it into the cake to hold it secure. For foliage without a carrot top attached, wrap masking tape around the cut end of the stems to both hold them together and prevent any liquid (which could possibly contain pesticides and other chemicals) present in the foliage from leaking into the cake. 




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Cake
Yield: 9
Author:

Carrot Cake The Aussie Way

prep time: 30 Mcook time: 45 Mtotal time: 75 M
It seems that the British like their Carrot Cake more cake than carrot, and we like ours more carrot than cake. So I decided to create this family favourite just the way we Aussies like it! Heavily spiced, chunky and with A LOT of carrot.

ingredients:

Cake
  • 2 cups self-raising flour
  • 1 cup brown sugar
  • 1tsp salt
  • 1 1/2tsp ground cinnamon
  • 1 1/2tsp ground allspice
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 100g walnuts (roughly chopped)
  • 3 cups carrot (grated)
Frosting
  • 100g cream cheese (at room temperature)
  • 55g unsalted butter (small cubes) (at room temperature)
  • 1 cup icing sugar
  • dash of vanilla essence

instructions:

How to cook Carrot Cake The Aussie Way

  1. Preheat your oven to 180 degrees Celsius.
  2. Grease and line the base of a 9-inch (23cm) diameter cake tin. Set aside.
  3. Sift your flour, salt and spices into a large mixing bowl, add brown sugar and mix together with a whisk.
  4. Create a well in the centre of your dry ingredients and add your chopped walnuts, grated carrot, lightly whisked eggs and vegetable oil.
  5. Mix together until thoroughly combined.
  6. Pour the batter into your pre-prepared cake tin, spread it evenly and place in the oven to bake for 45 minutes or until a skewer inserted into the middle of your cake is removed clean.
  7. Move your cake (in the tin) to the fridge to chill before starting on your frosting.
  8. Once completely cooled, retrieve your cake from the fridge, and start working on your icing.
  9. Place cream cheese, butter, sugar and vanilla essence into a clean mixing bowl and beat with electric beaters until well combined and pale in colour.
  10. Spread evenly atop your carrot cake (while still in its tin), gently lift your cake out of its tin and run the back of a knife around the edge of the cake to leave a straight edge on your icing. 
  11. Decorate as desired.  * See our TOP TIPS FOR MASTERING THIS BAKE on the original blog post for tips on how to achieve the above look. 

NOTES:

EQUIPMENT 9-inch cake tin parchment or baking paper grater sharp knife wooden spoon large mixing bowl electric beaters
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