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Wandile

Carrot Cake + Cream Cheese Frosting

A soft, moist, plain carrot cake with no nuts, raisins or pineapple, though you can add them if you like. It is made with brown sugar and buttermilk or amasi, and generously spiced with cinnamon, nutmeg, cloves and ginger. It is topped with a rich cream cheese frosting made with real butter.
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Prep Time 40 minutes
Cook Time 35 minutes
Cream Cheese 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: South African
Ingredients Equipment Method

Ingredients
  

Carrot Cake
  • 2 cups finely grated carrots
  • 2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves optional
  • 1/4 tsp ginger optional
  • 1/4 tsp salt
  • 4 large eggs room temperature
  • 1 cup brown sugar granulated sugar works if that's what you have
  • 2/3 cup vegetable oil
  • 1/2 cup buttermilk or amasi room temperature
  • 1 tsp vanilla essence
Optional Add-Ins
  • 80 g chopped walnuts or pecans
  • 60 g raisins
  • 1/2 cup crushed pineapple well drained
Cream Cheese Frosting
  • 500 g cream cheese
  • 226 g butter softened (original butter)
  • 3 cups icing sugar
  • 2 tsp vanilla essence

Equipment

  • Cake tin greased and lined with baking paper
  • Fine grater for the carrots
  • Measuring cups and spoons
  • 2 mixing bowls one large
  • Whisk
  • Spatula or wooden spoon
  • Electric mixer or hand whisk for the frosting
  • Skewer or toothpick to test doneness
  • Wire cooling rack
  • Palette knife or offset spatula for frosting

Method
 

For Cake
  1. Preheat your oven to 160°C. Grease and line your cake tin.
  2. Finely grate the carrots and set aside.
  3. In a bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
  4. In a large bowl, whisk the eggs and brown sugar until combined.
  5. Add the vegetable oil, buttermilk or amasi and vanilla essence, and whisk until smooth.
  6. Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
  7. Fold in the grated carrots, plus any add-ins you are using.
  8. Pour the batter into the prepared tin and smooth the top.
  9. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean.
  10. Cool in the tin for 10 minutes, then move to a wire rack and let it cool, and cling wrap it after
For frosting
  1. Beat the softened butter until smooth and creamy.
  2. Add the cream cheese and beat until combined.
  3. Add the icing sugar and vanilla essence and mix until smooth and fluffy.
  4. If the frosting is too soft, chill it for 15 to 20 minutes before spreading.
  5. Spread over the completely cooled cake.
    6. Never skip the cinnamon and nutmeg. Cloves and ginger are optional.
    Do not frost a warm cake, as the frosting will melt.
    Store the frosted cake covered in the fridge, and bring it to room temperature before serving.