Here’s another one of my super easy, dessert recipes! (You’re welcome). Here’s my carrot cake with candied curls – even if you stuff this up, I’ve got a sneaky trick for making this still look good!
Want to see more of my super easy dessert recipes that everyone is guaranteed to love? Find them here: https://bit.ly/43qSOSp
?? INGREDIENTS:
For the Carrot Cake:
• 3 Egg yolks
• 180g Brown Sugar
• 32g Walnuts, roughly chopped
• 55g Raisins
• 130g Carrot (about one large), grated on the coarse side of a box grater.
• 140g Plain flour
• 3g Cinnamon powder
• 3g Baking soda
• 3g Baking powder
• 100g Grapeseed Oil
For the cream cheese icing:
• 100g Icing sugar, sifted
• 140g Unsalted butter, at room temp
• 350g Cream cheese, at room temp
• 25g Honey
• 5g Vanilla paste
• 20g Lemon juice
?? METHOD:
For the cake, grease and line a 21cm springform cake tin. Preheat oven to 160C.
In the bowl of a stand mixer fitted with a whisk, cream the eggs and sugar on high speed until pale and thick enough that the mixture falls in ribbons from the whisk, about five minutes.
Remove the bowl from the mixer and fold in the walnuts, raisins and carrot by hand. In another bowl, whisk to combine all the dry ingredients, then gently fold into the cake batter. Gradually fold in the grapeseed oil.
Pour the finished batter into a baking tin and bake for 60 minutes, rotating halfway, or until a wooden skewer inserted in the batter comes out clean. Allow the cake to cool to room temperature before icing.
For the cream cheese icing, combine all ingredients in a bowl with a spatula or in a stand mixer fitted with a paddle attachment. Pass through a fine sieve if you wish to ensure it is extra smooth. Allow the cake to cool to room temperature before icing.
For the candied carrot, use a mandolin to slice the carrot lengthways as thinly as possible. Cut each slice in half lengthways with a knife.
Dissolve the sugar and water in a pot over medium heat, then add carrots and simmer until tender and translucent, about 15 minutes. Strain.
Line an oven tray with baking paper and lightly spray the surface with baking spray. Place carrot slices on the tray and cook at 100 degrees for 20 minutes. Working one at a time, remove the slices from the oven and coil tightly around a chopstick. Allow to stand until the coil shape sets, then carefully remove from the chopstick. Repeat with remaining carrot slices. Leave everything to cool fully at room temperature until crisp, about 30 minutes.
To assemble, slice the cooled cake through the centre. Spread half the icing on the bottom layer, cover with the top layer of cake and repeat with the remaining icing. Cover with as many candied carrot coils as you possibly can!
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