Spiced Carrot Cake

    Spiced Carrot Cake


    80 people made this

    About this recipe: A very simple carrot cake that uses pureed carrots instead of grated carrots. Simply boil, steam or microwave the carrots, then puree in a blender. Really moist and delicious, and the cream cheese frosting is a must! Leave out nuts, if desired.

    Serves: 16 

    • 400g caster sugar
    • 225ml vegetable oil
    • 4 eggs
    • 250g cooked and pureed carrots
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons bicarb of soda
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • Cream Cheese Frosting
    • 225g cream cheese, softened
    • 110g butter, softened
    • 1 tablespoon vanilla extract
    • 450g sifted icing sugar
    • 150g chopped pecans or walnuts

    Prep:30min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
    2. In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, bicarb and spices; add to creamed mixture, beating well. Pour cake mixture into prepared tins.
    3. Bake for 30 minutes, or until cake tests done. Cool in tins for 10 minutes, and then transfer layers to wire racks.
    4. To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and icing sugar; beat until smooth. Stir in chopped nuts. Fill and ice the cake with cream cheese frosting. Garnish with more pecans, if desired.

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