Delightfully Decadent Carrot Cake - The Gardening Foodie

Ingredients

Instructions

Preheat the oven to 170°C. / 325°F / Gas mark 3
Grease and line two 9 inch / 23cm round cake tins
In a bowl, sift together the flour, spices, baking soda (bicarbonate of soda), baking powder and salt
In a separate bowl mix the maple / golden syrup ( if using) eggs, oil and sugar
Pour this mixture into the dry ingredients and whisk or beat well until there are no lumps.
Add in the carrot and the nuts and raisins( if using) and pour into the prepared tin.
Bake for about 30 - 40 minutes until a skewer or knife inserted comes away clean. SEE NOTE 2
Leave to cool slightly in the tin before turning it out, and allow to cool completely before icing/frosting

Beat the butter until light and smooth.
Add the cream cheese or creamed cottage cheese and beat until they are combined.
Add in the powdered / icing sugar and mix gently.
Once combined spread the frosting/icing on the top and sides of the cake or as desired.
Decorate with a few extra nuts if using

Recipe Notes

This recipe uses golden syrup/maple syrup which adds to the golden colour and intensifies the flavour of the carrot cake. This is optional so if you cannot or do not have this ingredient, it is fine to leave it out of the recipe.
Shape foil into a dome and cover cake halfway through baking if you find that it is browning too quickly before being baked.
Level the top of the cake by slicing a bit off the top before frosting /icing.

Nutrition