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Carrot Cake

WHAT YOU NEED:

For the cake:

  • 3 medium eggs
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Zest of 1 orange
  • 1 1/8 cups canola oil
  • 480g grated carrots (Use the small side of a box grater & medium sized carrots.)
  • 1 ¼ cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp baking powder

For the icing:

  • ¾ cup unsalted butter
  • 3 cups icing sugar
  • 2 tsp maple syrup
  • 3 tsp whole milk
  • 2 tsp almond extract
  • ½ cup of crème fraiche

WHAT YOU DO:

  1. Preheat the oven to 400F and grease and flour a round 10.5” cake pan (preferably spring form.)
  2. In a standing mixer, mix the eggs and sugar with the whisk attachment at medium speed (until pale pastel yellow in color.)
  3. Add the vanilla, salt and orange zest.
  4. Slowly pour the vegetable oil into the mixer so that it emulsifies like a mayonnaise.
  5. Add the carrots and mix until combined.
  6. Sift together the flour, baking soda, baking powder and cinnamon, and add to the mixer in 2 portions. Mix only until just fully integrated.
  7. Fill the pan 70% full and bake for approximately 45 minutes, until a toothpick comes out clean. Let cool in pan.
  8. To make the icing, use the standing mixer and whisk attachment on medium-fast speed to beat the butter, icing sugar, maple syrup, milk and almond extract until fluffy. Add the crème fraiche and mix until combined.
  9. Once the cake is cool, ice it with the icing.