This is a beautifully moist carrot cake. This cake is lightly spiced and has lots of lovely textures. Not forgetting the cream cheese frosting that ties the whole thing together.
This cake is very moist thanks to the sour cream and vegetable oil.
Carrots add a natural sweetness and up the moisture content.
You can sub the walnuts for pecans, or just skip the nuts entirely. They add nice texture though so I recommend leaving them in.
Cream cheese frosting can be slightly runny. Remember, adding more icing sugar won’t improve the texture! I recommend chilling the frosting if its runny, then whipping again with a whisk.
If you need any further help, or have any questions, you can message me on my Instagram @bonniedoesfood.
(Makes one large three tiered cake)
300g plain flour
½ tsp cinnamon
½ tsp all-spice
½ tsp nutmeg
¼ tsp ground ginger
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
180ml sour cream
180 ml vegetable oil
120g unsalted butter, melted
2 tsp vanilla extract
300g caster sugar
125g chopped walnuts, toasted
450g carrots, grated
Cream cheese frosting:
225g cream cheese
170g unsalted butter, room temp
1 tsp vanilla extract
400g icing sugar
You’ll also need:
Three 6 inch cake tins
You can also use two 8 inch cake tins, you may need to adjust the baking time.
FOR THE CAKE:
Preheat the oven to 180c standard / 160c fan.
Prepare your cake tins by lining the bottoms with baking paper, buttering the sides and dusting lightly with flour.
In a medium sized mixing bowl, combine the flour, cinnamon, all-spice, nutmeg, ginger, baking powder, bicarbonate of soda and salt. Set aside.
In another medium mixing bowl, combine the sour cream, vegetable oil, melted butter, eggs, vanilla and sugar.
Pour the wet ingredients into the dry ingredients. Use a whisk to combine until there are no clumps.
Add the toasted walnuts and shredded carrots to the mix. Gently fold until combined.
Use a ladle to evenly distribute the batter between the three cake tins.
Bake for 45 minutes. After 45 minutes check with a skewer. If it comes out clean they are ready.
Remove the cakes from the oven and allow to cool in the tin for 5 minutes.
Transfer the cakes onto a wire rack to cool down completely.
Once cooled, use a serrated knife to slice the tops off so that the cakes are flat.
FOR THE FROSTING:
In a large mixing bowl, whisk the cream cheese, softened butter, icing sugar and vanilla. Beat this with a whisk until thick and creamy.
Pop in the fridge for 45 minutes to one hour. Until the icing has hardened.
Give another beat with an electric whisk (a normal whisk is fine, this just takes longer).
To ice the cake, I pop a little spoon of frosting onto the plate I’m presenting the cake on. Take one cake layer and put it onto the plate, bottom facing up.
Add a large spoon of frosting and evenly spread with a pallet knife. I also like to use a rotating table to make this easier but you can do this without!
Add your second cake layer and repeat.
For your third cake layer, add a thick layer of the frosting to the top and smooth again. Try and present this neatly as this is our top!
To make this a naked cake, spread more frosting around the sides of the cake, use a knife or a scraper to remove the frosting in parts, to create the naked affect.
Top with fresh flowers if you like.