Carrot Cake With Cream Cheese Frosting

Carrot cake is elevated to centrepiece status with this beautifully decorated version which has cream cheese frosting, carrot syrup and candied carrots on top.

The ingredient of Carrot Cake With Cream Cheese Frosting

• 2 cups 300g self raising flour
• 1 1 2 cups 225g plain flour
• 1 teaspoon bicarbonate of soda
• 2 1 2 teaspoons ground cinnamon
• 2 1 2 teaspoons ground nutmeg
• 2 cups 440g caster sugar
• 3 1 2 cups coarsely grated carrot
• 100g walnuts roughly chopped
• 1 1 4 cups 310ml vegetable oil
• 5 eggs lightly beaten
• 300g sour cream
• 2 teaspoons vanilla extract
• 500g cream cheese softened
• 1 teaspoon vanilla extract
• 3 1 3 cups 500g icing sugar
• 1 large carrot shredded lengthways using a zester plus 1 small carrot
• 1 cup 220g caster sugar
• 1 green jelly snake cut into thin strips

The Instruction of carrot cake with cream cheese frosting

• preheat oven to 180u00b0c grease and line a 25cm round cake pan with baking paper
• sift flours soda and spices into a large bowl add caster sugar grated carrot and walnuts and stir to combine
• in a separate bowl whisk oil eggs sour cream and vanilla until smooth
• add to dry ingredients and stir until just combined pour into pan smoothing top with a spatula bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean stand for 20 minutes then turn out onto a rack to cool
• for frosting beat cream cheese using electric beaters until smooth add vanilla and beat well gradually add icing sugar beating until smooth and creamy
• split cooled cake into 2 layers spread bottom layer with half the frosting add top then spread with remaining frosting
• for candied carrot cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape place sugar and 1 cup 250ml water in a pan over low heat stirring to dissolve sugar add the mini carrot and simmer for 1 2 minutes until just tender remove and set aside add the shredded carrot to the pan and cook for 3 4 minutes until candied and transparent remove and set aside turn heat to medium and allow liquid to bubble for 1 2 minutes until reduced and syrupy then remove from heat add mini carrot and shreds and allow to cool to decorate drain carrot and shreds on paper towel spread shreds around edge of frosted cake place mini carrot in centre then arrange snake strips as leaves

Nutritions of Carrot Cake With Cream Cheese Frosting

calories: 1288 927 calories
calories: 64 grams fat
calories: 21 grams saturated fat
calories: 160 grams carbohydrates
calories: 122 grams sugar
calories: n a
calories: 16 grams protein
calories: 182 milligrams cholesterol
calories: 665 55 milligrams sodium
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calories: nutritioninformation