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Cooking
Carrot Cake with Cream Cheese Frosting
· 8 servings
Dry mix
Combine the flour, baking powder, spices and a pinch of salt.
Wet mix
Whisk the oil, sugar and eggs until creamy.
Prepare the carrots and nuts
Peel the carrots, trim the ends and grate them finely. Roughly chop the nuts (walnuts or pecans).
Combine everything
Add the carrots, nuts, orange juice and zest, and the coconut to the dry mix, then fold it all into the whisked egg and oil mixture.
Bake
Pour the thoroughly mixed batter into a tin about 24–26 cm in diameter. Don't forget to grease the tin with oil and dust it with flour. Bake at 180°C for about 30–40 minutes. You can check with a skewer test.
Cooling
Once baked, let the cake cool completely. Meanwhile, prepare the frosting and the nuts for decorating.
Toast the nuts
Put the nuts on a baking tray in the oven at 150–160°C. It's ideal to use the oven while it's just cooled down a little after baking the cake layer. Toast the nuts for about 20 minutes. Take them out straight away and tip them into a tea towel, rubbing them until the skins come off nicely.
Chop
Chop the peeled nuts to a medium consistency. I used a food processor with chopping blades, which worked perfectly – the nuts ended up partly coarse and partly fine.
Whip the cream cheese filling
Whip the curd cheese with agave syrup, adding as much as you like to taste, and a touch of vanilla.
Slice the cake and fill with frosting
Using a sharp knife or a cake wire, slice the cake layer horizontally into three pieces. Spread the frosting between each layer, and also cover the top and sides of the whole cake.
Coat with nuts and fruit
Press the chopped nuts onto the sides and lightly over the top of the frosted cake. Use the same offset spatula you used for spreading the frosting to press the nuts onto the sides – it works brilliantly. And how do we crown the finished cake? With fresh fruit, of course.