Carrot Layer Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 40 min.
Ready in
Ingredients
for
1
- For the cake
- soft butter (for the tin)
- flour (for the tin)
- 1 cup sugar (scant)
- 1 tsp ground cinnamon
- 1 Vanilla bean (seeds)
- ½ cup vegetable oil
- 1 tsp Baking powder
- 1 cup all-purpose flour (scant)
- ⅔ cup hazelnut flour
- ½ cup chopped Walnut
- 2 eggs
- 12 ozs carrots (coarsely grated)
- For the frosting
- 2 ½ cups powdered sugar
- ⅔ cup cream cheese
- ¼ cup softened butter
- ground cinnamon
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Brush the tin with softened butter and dust evenly with flour, tapping out the excess.
2.
Put the sugar, cinnamon and vanilla seeds in a bowl. Add the oil, baking powder, flour, nuts, eggs and a pinch of salt. Mix the ingredients together well. Fold in the carrots and tip the mixture into the tin. Bake in the oven for around 50 minutes (cocktail stick test). Leave to cool in the tin.
3.
For the frosting, put the icing sugar, cream cheese, butter and a pinch of cinnamon in a bowl and stir to a creamy consistency.
4.
Release the cake from the tin, cut in half widthways and spread 1/4 of the icing over the bottom half of the cake. Sandwich the two halves of cake together and cover the cake with the remaining frosting. Chill for at least 1 hour before serving.
