Classic Carrot Cakewith Spiced Cream
Having a classic carrot cake in your repertoire can quickly become a hero (or last minute fall back) of your hosting. This rich fragrant cake is layered perfectly with a caramelised fig jam and spiced cream.
Classic Carrot Cake with Spiced Cream
Prep Time: 30 minutes
Cook Time: 1 hour
1 1/2 cups of Self Raising Flour
1/2 a Teaspoon Bicarb Soda
1/2 a Teaspoon Baking Powder
2 Teaspoons Cinnamon
1/2 a Teaspoon Salt
1/4 Cup of Olive Oil
2/4 Cup of Coconut Oil
1 Cup of Sugar
1 1/2 Cups of Grated Carrot
Caramelised Fig Jam
300ml Tub of Thickened Cream
1 Tablespoon of Icing Sugar
1/2 a Teaspoon of Grated Nutmeg
1/2 a Teaspoon of Cinnamon
1/2 a Teaspoon of Ground Cloves
- Preheat your oven to 170*C. Grease a 20cm cake tin and line with baking (or greaseproof) paper.
- In a large bowl sift the flour, baking powder, bicarb, cinnamon and salt together.
- In a separate large bowl, beat the oils and sugar together until sugar has started to dissolve. Then beat in one egg at a time to mixture.
- Add the dry ingredients to the wet ingredients, mix well and then add the grated carrot. Mix until all combined.
- Pour into the lined cake tin and put in the oven for 1 hour. Test it has cooked through with a skewer, inserting into the centre of the cake, checking the skewer removes clean.
- Cool in tin for 10 minutes before transfering to a cooling rack and then to the fridge once cool.
- While the cake is cooling, whip the cream until stiff peaks form.
- Sift in the Icing Sugar and the spices and gently fold through the cream to combine.
- Once the cake has cooled completely, slice horizontally in half.
- On your serving plate or cake stand, layer the middle of the cake with the Fig Jam and half of the Spiced Cream.
- Top the cake with the remaining cream and return to the fridge to keep cool until serving.
- Before serving decorate with flowers or a dusting of cinnamon.
- If you’d prefer a classic cream cheese frosting omit the Cream steps above and include the following.
- When cake is cooling, using an electric beater, cream together 225gm Icing Sugar, 50gm Softened Butter, 110gm Cream Cheese and 1 Teaspoon Vanilla Essence.
- Use as filling and to top the cake only when cake is completely chilled. Return to the fridge to chill further before serving.
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