THE MOST PERFECT CARROT CAKE
The cake can be left as is, or topped with nuts, seeds or coconut. I have used a caramel drizzle all over the frosting and then topped with french vanilla sugared almonds, chopped toasted walnuts, sesame seeds, and toasted shredded coconut. Yum!
2 cups brown sugar
1 cup wholemeal flour
1 cup plain / all-purpose flour 1 cup canola oil
½ tsp salt
2 tsp cinnamon
1 tsp mixed spice
1 tsp ground ginger
3 cups grated carrot (about 3 medium carrots)
2 tsp baking soda
1 tbsp orange juice
Cream Cheese Frosting
250g room temperature butter
250g cream cheese (I find Philadelphia works the best)
2 cups icing / confectioner's sugar
1. Preheat oven to 150 ºC on fan bake. Line the base of two 23-centimetre loose bottom springform cake pans with baking paper. I actually don't grease the sides as I find it helps the cakes rise evenly (run a butter knife around the edge before turning the cakes out of the pans to loosen).
2. Place eggs and sugar in the bowl of a cake mixer and beat until light, fluffy and slightly pale in colour. While on a low speed, add the oil until combined. Add both flours, salt, cinnamon, mixed spice, ginger and mix slowly until mostly combined (don't worry about some specks of flour etc., you'll get that soon).
3. Take the bowl off the mixer and grab a rubber scraper. Add the grated carrot and give it a couple of stirs in the bowl. Dissolve baking soda in the orange juice and add to the mixture. Now use your scraper to combine it all mixing only until it is combined. Scrape around the sides of the bowl and through the middle of the mix to make sure there aren't any pockets of flour.
4. Divide evenly into prepared tins and bake until the top bounces back when pressed and a skewer inserted into the centre comes out clean (40-50 minutes). Pull the cakes out as soon as the centre is set to avoid a dry cake. This should stay moist and delicious for days! Allow the cakes to cool for 15 minutes before taking out of the tins. Let them cool completely before lathering them with the cream cheese frosting.
Cream Cheese Frosting
1. In a mixer, add the softened butter and cream cheese and beat for three-tofive minutes until light and fluffy. Carefully add the icing sugar on a low speed until combined. Then turn the mixer up to high and let it whip for a good five minutes. You will occasionally need to stop the mixer and scrape down the sides of the bowl. I often add vanilla bean paste, extract or powder as well, however this is optional.
2. Using a rubber scraper or offset spatula, take half of the frosting and spread evenly over the first cake, then place the second cake on top and use the rest of the frosting to repeat. You can use the frosting to completely cover the cake if you would like a more polished finish.
3. This cake is best kept in the fridge if it's being eaten over a couple of days. Enjoy!