CARROTCAKE
PREP+ COOKTIME 1 HOUR 30 MINUTES
SERVES 12
3 eggs
1⅓cups(295g)firmlypacked
brownsugar
1 cup(250ml)vegetableoil
3 cupscoarselygratedcarrot
1 cup(120g)coarselychopped
walnuts
2½cups(375g)self-raisingflour
½ teaspoonbicarbonateof soda
2 teaspoonsmixedspice
1 Preheatovento180°C/160°C
fan.Greasea deep22cmround
cakepan;linethebase and side
withbakingpaper.
2 Beateggs,sugarandoilina
smallbowlwithanelectricmixer
untilthickandcreamy.Transfer
mixturetoa largebowl;stirin
carrotandwalnuts,thensifteddry
ingredients.Pourmixtureintopan.
3 Bakecakefor1¼hours.Leave
inpanfor5 minutesbefore
turning,top-side up, onto a wire
racktocool.
4 Servecakedustedwitha little
icingsugar,if youlike,or one of
the frostings (right).
RICOTTA& GINGER
FROSTING
Process1½cups(360g)firmricotta
with2 tablespoonshoneyuntil
smooth.Transferricottamixtureto
a smallbowl;foldthrough¼cup
finelychoppedcrystallisedginger.
Refrigeratefrostingfor1 houror
untilmixturebecomesfirmer.Split
CarrotCakeinhalf;spreadbottom
layerwithhalfthefrosting.Top
with remaining cake and frosting.TEST
KITCHEN
NOTES
Canola,ricebranand
grapeseedoilareall
neutral-flavouredoils
suitableforthisrecipe.
Whenmakingthefrosting,
ensurethecreamcheese
andbutterareatroom
temperaturesotheycome
togethersmoothly.
Unicedcarrotcakefreezes
well.Wrapintwolayersof
plasticwrap,thenfoilto
preventfreezerburn.
Cakewillkeepforupto
3 months in the freezer.LEMONCREAM
CHEESEFROSTING
Beat100gsoftenedbutter,
250gsoftenedcreamcheeseand
2 teaspoonsfinelygratedlemonrind
ina smallbowlwithanelectricmixer
untillightandfluffy.Graduallybeat
in3⅓cups(540g)icingsugaruntil
combined.SplitCarrotCakeinhalf;
spreadbottomlayerwithhalfthe
frosting.Topwith remaining cake
and frosting.MARMALADE CREAM
CHEESEFROSTING
Beat100gsoftenedbutterand
250gsoftenedcreamcheeseina
smallbowlwithanelectricmixer
untillightandfluffy.Graduallybeat
in¾cuporangemarmalade,followed
by2 cups(320g)icingsugarmixture
untilcombined.SplitCarrotCakein
half;spreadbottomlayerwithhalf
thefrosting.Topwith remaining
cake and frosting.MAPLECREAM
CHEESEFROSTING
Beat100gsoftenedbutter,
250gsoftenedcreamcheeseand
1 teaspoonvanillaextractwithan
electricmixeruntilfluffy.Gradually
beatin3⅓cupssiftedicingsugar,
then¼cupmaplesyrup.Refrigerate
for 30 minutestofirm.SplitCarrot
Cakeinhalf;spreadbottomlayer
withhalfthefrosting.Topwith
remaining cake and frosting.AWW FOOD•ISSUE FIFTY TWO 85
Carrot Cake