Christmas Carrot Cake

Christmas is the time for eating great food together with family and friend. Janeth, HOME Academy’s baking teachers, shares with us a recipe for a festive carrot cake that will impress all your loved ones.

CHRISTMAS CARROT CAKE A LA JANETH

Equipment-2 8’’ round or square aluminum cake tins

Baking time-30-35 minutes

Baking temp. -175-180 °

Makes about 2kg round or square cake

christmas cake

Ingredients;

  • 2 cups plain flour
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon cinnamon powder
  • 1 ½ cups caster sugar
  • 1 ½ cups vegetable oil
  • 4 large eggs-lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts
  • 1 cup raisins-presoaked, about 5 minutes
  • ¾ cup desiccated coconut
  • ¾ cup crushed pineapple
  • 1 ½ cups grated or pureed carrots

For the frosting

  • 200 grams cream cheese
  • 6 tablespoons butter (unsalted, softened)
  • 1 teaspoon vanilla extract (preferably clear extract)
  • 1 Tablespoon lemon juice –optional
  • 200-300 grams icing sugar, sift

 Note; double frosting recipe for extra decorating if like

 Direction

  1. Preheat oven, grease the baking tins and line them with baking paper.
  2. In a medium bowl, sift the flour, salt, baking soda, baking powder, and cinnamon powder, set aside.
  3. In a large bowl, whisk together the oil, sugar, eggs and vanilla extract.
  4. Add the walnuts, raisins, coconut, crushed pineapple and pureed or grated carrots.
  5. Add the flour mixture in 3 batches, combine well after each addition, using wooden spoon.
  6. Divide equally into the prepared tins.
  7. Bake in the preheated ovens for about 30-35 minutes or till toothpick inserted in the middle comes out clean.
  8. Leave in the tins for about 10 minutes before turning them into a wire rack to completely cool before frosting.
  9. Place 1 cake on a board, flat side up, spread some of the frosting then top with the other cake. Spread the rest of the frosting. Decorate

 

Direction for the frosting;

  1. With an electric mixer, beat the cream cheese and butter till smooth and no lumps, add vanilla and lemon juice and beat at medium speed.
  2. Lower speed and add in icing sugar a little at a time.
  3. Beat until smooth and just combined. (May use wooden spoon to mix at this point)
  4. Over beating will cause the frosting to be runny.

During the rest of the year this cake is great too, some ideas for decoration are below:

cakecarrot

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