Here, we have Adelenne's recipe for her Celebration Carrot Cake and it really is quite a sight to behold! The cake itself is soft and moist, with a great flavour and of course the frosting, well, what can I say! It is stunning to say the least!
The recipe is an easy one, and of course you can choose to frost the cake in your own style adding colours that suit and also adding flavourings if you wish. The choice is yours!
Definitely a cake fit for any celebration.
Recipe by Adelenne Lee

Prep Time: 20 minutes

Cook Time: 35 - 40 minutes

Yield: 8 - 10 Persons approx

You will need: two 9 inch layer cake pans

Ingredients

The Cake:

2 cups AP flour
1 tsp bicarbonate of soda
1 1/4 tsp baking powder
1 1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 tsp clove powder
4 eggs
3 carrots, grated
1 cup castor sugar
2 tsp vanilla extract
1/4 cup maple syrup
1 cup canola oil
1 3/4 cup desiccated (shredded) coconut
3/4 cup raisins

The Frosting:

2 cups of whipping cream
2 Tbs Castor Sugar
1 Teaspoon gelatin Powder
Food Colouring (optional)
Flavourings e.g Orange extract etc (optional)

Please note :
You can use regular sugar in this recipe but it just takes a little longer for the granules to dissolve.

Instructions

1. Grease and line 2 x 9 inch round cake tins.

2. Preheat oven to 180 C / 350 F/ Gas 4.

3. Sift flour, soda, baking powder, and spices.

4. Beat eggs in a mixer until frothy. Gradually add sugar and beat until batter is thick and pale.

5. Add oil slowly to the batter, then vanilla.

6. Add the flour and beat gently until just incorporated then add coconut and raisins with a spatula and fold in carrots.

7. Divide evenly in the pans and bake for 35 - 40 minutes or until skewer comes out clean. Cool on wire rack.

Make the frosting

8. In a cup, add 2 Tablespoons of whipping cream and the gelatin, stir and microwave for about 12 seconds. Give it a good stir and microwave again for a further 10 seconds and stir. Then add 3 Tablespoons of the cold whipping cream to the gelatin mix and stir. (This is to cool it down).

9. Pour the remaining cold whipping cream into a bowl with the sugar and whip up until soft peaks, then pour in the gelatin mixture and mix until all combined and almost stiff peaks. It is at this point you can add colourings and flavorings, if using more than one colour, divide the cream into separate bowls and add the colours of your choice.

10. When ready, you add the frosting into a piping bag with the desired nozzle and decorate to your liking. Place in the fridge for a few hours to allow the frosting to firm up.
** The gelatin will continue to set the frosting when the cake is chilled in the fridge.

Print

Celebration Carrot Cake

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Servings: 8 -10

Ingredients

The Cake:

• 2 cups AP flour
• 1 tsp bicarbonate of soda
• 1 1/4 tsp baking powder
• 1 1/2 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 1/4 tsp clove powder
• 4 eggs
• 3 carrots grated
• 1 cup castor sugar
• 2 tsp vanilla extract
• 1/4 cup maple syrup
• 1 cup canola oil
• 1 3/4 cup desiccated coconut shredded
• 3/4 cup raisins

The Frosting:

• 2 cups of whipping cream
• 2 Tbs Castor Sugar
• 1 Teaspoon gelatin Powder
• Food Colouring optional
• g Flavourings e. Orange extract etc optional

Please note :

• in You can use regular sugar this recipe but it just takes a little longer for the granules to dissolve.

Instructions

1. Grease and line 2 x 9 inch round cake tins. Preheat oven to 180 C / 350 F/ Gas 4.
2. Sift flour, soda, baking powder, and spices.
3. Beat eggs in a mixer until frothy. Gradually add sugar and beat until batter is thick and pale.
4. Add oil slowly to the batter, then vanilla.
5. Add the flour and beat gently until just incorporated then add coconut and raisins with a spatula and fold in carrots.
6. Divide evenly in the pans and bake for 35 - 40 minutes or until skewer comes out clean. Cool on wire rack.

Make the frosting

1. In a cup, add 2 Tablespoons of whipping cream and the gelatin, stir and microwave for about 12 seconds. Give it a good stir and microwave again for a further 10 seconds and stir. Then add 3 Tablespoons of the cold whipping cream to the gelatin mix and stir. (This is to cool it down).
2. Pour the remaining cold whipping cream into a bowl with the sugar and whip up until soft peaks, then pour in the gelatin mixture and mix until all combined and almost stiff peaks. It is at this point you can add colourings and flavorings, if using more than one colour, divide the cream into separate bowls and add the colours of your choice.
3. When ready, you add the frosting into a piping bag with the desired nozzle and decorate to your liking. Place in the fridge for a few hours to allow the frosting to firm up.