Carrot Cake The Aussie Way
INGREDIENTS
  • Cooking Time: 45
  • Servings: 9
  • Preparation Time: 15
  • Cake
  • 2 cups self-raising flour
  • 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
  • 55g butter (small cubes)
  • 1 cup icing sugar
  • Dash vanilla essence
DIRECTIONS
  1. April 15, 2018
  2. CARROT CAKE THE AUSSIE WAY
  3. When I was in England with my mum and little sister we were bombarded with carrot cakes, literally in every café we walked into carrot cake was set up front and center. But they looked different to the ones we're used to here in Aus, don't ask me how, they just did! so we always ended up opting for something else.
  4. Well here we are almost a year later and I've finally gotten around to making a carrot cake, just the way we Aussies like it, heavily spiced, chunky and with ALOT of carrot.
  5. You will need: Cake
  6. 2 cups self-raising flour
  7. 1tsp salt
  8. 1 1/2tsp ground cinnamon
  9. 1 1/2tsp ground allspice
  10. 1 1/2 cups vegetable oil
  11. 3 eggs
  12. 100g walnuts (roughly chopped)
  13. 3 cups carrot (grated)
  14. Frosting
  15. 100g cream cheese
  16. 55g butter (small cubes)
  17. 1 cup icing sugar
  18. Dash vanilla essence
  19. METHOD
  20. Preheat your oven to 180 degrees Celsius.
  21. Line the base and grease the sides of a 20cm cake tin and set aside.
  22. Sift your flour salt and ground spices into a large mixing bowl.
  23. Create a well in the centre of your dry ingredients and add your walnuts and grated carrot.
  24. Crack your eggs into a separate bowl, whisk them lightly with a fork, and pour into the centre of your dry ingredients along with your vegetable oil.
  25. Combine thoroughly with a wooden spoon.
  26. Pour cake batter into your pre-prepared cake tin and level it out with a knife or the back of your wooden spoon.
  27. Place in the oven to bake for 45 minutes or until a skewer inserted into the middle of your cake is removed clean.
  28. Move your cake to the fridge to chill before starting on your frosting.
  29. Once your cake is cool to the touch, using a cake saw or bread knife level off the top (if it's not already level) to create a flat surface in which to ice.
  30. Crumble up any cake you've shaved off the top and place uncovered in the fridge to momentarily dry out.
  31. Meanwhile, place all your frosting ingredients into a clean mixing bowl, and beat with electric beaters until well combined and pale in colour.
  32. Using the back of a knife or an icing spatula, spread your cream cheese frosting on top of your cake, retrieve your cake crumbs, sprinkle them on top and serve.
RECIPE BACKSTORY
When I was in England with my mum and little sister we were bombarded with carrot cakes, literally in every café we walked into carrot cake was set up front and center. But they looked different to the ones we're used to here in Aus, don't ask me how, they just did! so we always ended up opting for something else. Well here we are almost a year later and I've finally gotten around to making a carrot cake, just the way we Aussies like it, heavily spiced, chunky and with ALOT of carrot.