Impress your Christmas dinner guests with this gorgeous carrot naked cake topped with cream cheese icing!
We have chosen a carrot cake recipe, an old classic that is moist and robust and easy to make. Why not try your own signature cake recipe or something more exotic tasting? The choice is yours. No matter what recipe you use, the principles are the same. Always have a practice baking session before the big day; there will be plenty of opportunities to test your baking skills at parties leading up to the wedding.
The carrot cake shown has been given two treatments. The first, is a very clean and uncluttered look with obvious layers and topped with fresh cherries and grated chocolate. The second treatment, more rustic in style, sees the outside of the cake covered with a rough layer of icing and an abundance of fresh and sugar-dipped fruit.
C A K E R E C I P E
Makes two 20cm cakes!
I N G R E D I E N T S
- Soft butter for greasing
- 5 large eggs
- 1½ cups of soft brown sugar
- 2 teaspoons vanilla extract
- 2½ cups self-raising flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 cups of grated carrot (approximately 3 carrots)
- 1 cup of vegetable oil
- ¾ cup walnuts, chopped
- ½ cup drained crushed pineapple
M E T H O D
- Grease and line two 20cm spring form cake tins with non-stick baking paper. Preheat oven to 150°C fan-forced or 170°C without fan.
- In a large bowl combine eggs, brown sugar and vanilla. Whip in an electric mixer, on high for 10 minutes or until the volume is increased three-fold.
- In a separate bowl, combine sifted flour, salt, cinnamon, ginger, nutmeg, grated carrots, oil, walnuts and pineapple.
- Gently fold the egg mixture through the flour mixture until well combined.
- Spoon equal amounts into each cake tin and bake for approximately 20 minutes or until a skewer inserted into the centre comes out clean.
- Cool in the tins before transferring the cakes onto a cooling rack to cool completely.
TIP: When cooking two cakes at a time, get an even bake by placing the cakes on separate shelves in a fan-forced oven, and swap the positions half way through baking.
I C I N G
I N G R E D I E N T S
- 250g cream cheese softened
- 100g softened butter
- 3 teaspoons of lemon juice
- 1 cup sifted icing sugar
- Large piping bag
M E T H O D
- Beat the cream cheese, butter and icing sugar in a large bowl until light and fluffy.
- Add lemon juice and beat for a further minute.
A S S E M B L Y
- Fill the piping bag with cream cheese icing.
- To keep the cake firmly in place on the cake board, pipe a small amount of icing onto the centre of the board and place the first layer in position.
- Holding the piping bag firmly, pipe a generous amount of icing in a circular pattern onto the first layer. See image 1.
- Place the second layer in position and repeat step 3. Continue doing this until all layers are in place.
- The top layer of icing can be smoothed with a palette knife.
T I P S
- Keep the cakes in the refrigerator in an air-tight container until ready to be assembled.
- Turn each layer over so the bottom of the cake becomes the top.
- As you build the cake, stand back and check that it is level with each additional layer.
- Change up the fresh fruits to gorgeous blooms and this cake can easily be used for an engagement party of kitchen tea!
Cake toppers Grain and Co.