Ashleigh’s Perfect Carrot Cake
THE CAKE BATTER
or 2 & 2/3 cups Peeled & finely grated carrots
Peeled & grated root ginger
or 1//3 cup Buttermilk
or 1 & 1/2 cups vegetable Oil
or 2 cups Caster Sugar
fine sugar/ cake sugar
roasted & chopped.
or 4 cups All Purpose Plain Flour
Bicarbonate of Soda
or 1/2 cup unsalted butter
or 5 cups powdered sugar
Finely grated orange zest
or 8 oz packet full fat cream cheese
Line 3 x 8 inch round pans. Preheat oven to 170 C / 325 F / Gas 3
Mix together the first 7 ingredients until well combined.
Sift the flour, baking powder, soda, salt and spices
Add to the carrot mixture 1/3 at a time. When combined, divide the mixture equally into the 3 cake pans
Bake in the oven until spongy to touch and clean toothpick test.
It should take around 45 minutes, but keep checking after it has been cooking for 30 minutes. All ovens are different. If making cupcakes, bake for approx 20 minutes.
Mix together the butter & powdered sugar until combined.
Add the orange zest & cream cheese and mix until light and fluffy.
Build the cake.
When the cake has cooled completely, sandwich together the cakes with layers of frosting between and then completely cover the outside of the cake, and ENJOY!
Recipes copyright of Lovefoodies.com 2020