By Sonya Power
Harvest Celebration Carrot Cake
Makes one 20cm round cake.
Can be made in muffin cases, fill to the top and bake at the same temperature for approx. 40-50 mins. Makes 2 dozen muffins.
Or cook half mixture in bundt tin and half in a dozen muffin cases.
Updated at: Wed, 16 Aug 2023 16:23:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per serving
Calories10776.5 kcal (539%)
Total Fat676.4 g (966%)
Carbs1119.6 g (431%)
Sugars727.6 g (808%)
Protein117.9 g (236%)
Sodium2948.2 mg (147%)
Fiber51.7 g (185%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
5eggs
500gsugar
420gplain flour
2 tspbicarbonate of soda
2 tspcinnamon
1 tspallspice
420mlrapeseed oil
500gcarrots
grated
120gwalnuts
chopped
3sweet apples
peeled and diced
For the icing
To decorate
Instructions
Step 1
Preheat the oven to 170°C. Line a 20cm round cake tin with greaseproof paper.
Step 2
Whisk the eggs and sugar in an electric mixer until light.
Step 3
Sieve the flour and combine with the bicarbonate of soda, cinnamon and allspice.
Step 4
Gently fold the flour and spices into the egg and sugar mix. When combined, add the oil and gently fold through the mix too.
Step 5
Add the grated carrots, walnuts and apple and combine.
Step 6
Spoon the cake mix into the tin and bake for 1 hour 20 mins. Remove from the tin and place on a cooling rack. Allow to cool completely before decorating.
Step 7
To make the icing, simply combine the icing sugar, butter and cheese in a mixer. When soft and spreadable, add the zest of half the orange.
Step 8
Split the cake in half lengthways, spread a thin layer of the icing and replace the top half of the cake. Spread the remaining icing on top.
Step 9
Sprinkle some chopped walnuts and the remaining orange zest on top.
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