The ultimate indulgence with this perfect Carrot Cake

Another of my birthdays flew by this week. If possible, I like to keep a low profile on my birthday but there is one indulgence that I really enjoy to mark the occasion.

Carrot cake is my favorite and my wife, Shirley, bakes one every year. The cake feels healthy, thanks to its grated carrot and nuts although unfortunately it’s actually loaded with calories.

This recipe includes coconut, which adds flavour as well as lightening the colour of the moist texture. I hope that you enjoy this carrot cake as much as I do!

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Birthday Indulgence

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Recipe by Petrus Madutlela Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

This week, all I really wanted was Carrot Cake and now you probably do as well. Here’s how to make it yourself.

Ingredients

• Butter, for greasing

• 200 g plain flour

• 1 1/2 tsp baking powder

• 1 tsp bicarbonate of soda

• 2 tsp ground cinnamon

• 2 tsp mixed spice

• 80 g desiccated coconut

• 140 ml vegetable oil

• 200 g light muscovado sugar

• 4 medium eggs, free range

• 2 tsp salt

• 400 g carrots, grated

• For the Icing

• 200 g cream cheese

• 170 g icing sugar, sifted

• 120 g unsalted butter, softened

• 1 tsp vanilla extract

• Zest of an orange

• A handful of pistachio, walnut or pecan nuts, chopped

Method

• Heat the oven to fan 160°C – 180°C. Grease and line two 22 cm cake tins.
• Sift the flour with the baking powder, bicarbonate of soda and spices into a large bowl, and add the desiccated coconut.
• Whisk the eggs, oil and brown sugar together until fluffy with an electric mixer or electric hand whisk.
• With your machine set to low, carefully add the dry ingredients, and then fold in the grated carrots.
• Divide the mixture into the prepared cake tins and spread it evenly.
• Bake for 35 – 40 minutes, until a knife inserted into the centre of the cake comes out clean.
• Leave the cake in the tin for 15 minutes then transfer to a wire rack to cool.
• For the Icing
• While your cake is cooling, beat together the cream cheese, icing sugar, butter and vanilla extract, using your mixer or electric whisk, for at least 5 minutes until the mixture is smooth. Then mix in the orange zest. To finish, sandwich the cake together using a third of the icing, and use the remainder to cover the top and side. Coat the side of the cake with the chopped nuts of your choice, and sprinkle the remaining nuts on top.

Notes

• You will need two 22 cm cake tins for this recipe.

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