Recipe Giant carrot cake with cream cheese icing : Easy, Special and Delicious

Recipe Giant carrot cake with cream cheese icing : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Giant carrot cake with cream cheese icing. This Recipe Giant carrot cake with cream cheese icing : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Giant carrot cake with cream cheese icing was necessary 1h 30m, cook 30m and serving 14. Attention: allergies Contains gluten, milk, egg, wheat and lactose.. Without having to wait long, let's just check the Recipe Giant carrot cake with cream cheese icing

This vibrant carrot cake with creamy icing is the fun way to eat your vegies!

14 Ingredients

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  300g (2 cups) self-raising flour
  
  
  


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  200g (1 1/3 cups) plain flour
  
  
  


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  1 1/2 tsp bicarbonate of soda
  
  
  


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  300g (1 1/2 cups) brown sugar
  
  
  


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  1 tbsp mixed spice
  
  
  


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  6 eggs
  
  
  


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  335ml (1 1/3 cups) vegetable oil
  
  
  


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  250g (1 cup) sour cream
  
  
  


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  500g (2 cups) peeled, coarsely grated carrot
  
  
  



• Cream cheese icing



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  250g unsalted butter, at room temperature
  
  
  


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  500g packet pure icing sugar, sifted
  
  
  


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  1 tsp vanilla extract
  
  
  


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  250g cream cheese, at room temperature
  
  
  


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  Orange and green gel food colouring, to tint
  
  
  


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  Select all ingredients
  
  
  

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160C/140C fan forced. Line three 16 x 26cm slice pans with baking paper, allowing paper to overhang long sides. Sift flours and bicarb in a large bowl. Add sugar and mixed spice. Stir until well combined.
  
  
  


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  Step 2
  
  
  
  
  Whisk eggs, oil and sour cream in a bowl until well combined. Add egg mixture and carrot to flour mixture. Stir until combined. Divide mixture evenly between the prepared pans. Bake for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Set aside to cool completely.
  
  
  


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  Step 3
  
  
  
  
  To make carrot shape, use a bread knife to trim top of cakes so they are level. Stack cakes and use bread knife to cut out a large V shape. To make carrot tops, use a small serrated knife to cut remaining cake into 12 tall, even triangles.
  
  
  


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  Step 4
  
  
  
  
  To make the icing, use electric beaters to beat butter in a large bowl until pale and creamy. Gradually add icing sugar. Beat in vanilla. Reserve 1/2 cup of the icing. Divide remaining icing equally between 2 bowls.
  
  
  


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  Step 5
  
  
  
  
  Use electric beaters to beat the cream cheese in a large bowl until smooth. Add the reserved icing and beat until well combined. Place the cream cheese icing in a piping bag fitted with a 2cm plain nozzle. Use food gel to tint one bowl of icing orange and the other green. Place the orange icing in a piping bag fitted with an open star tip. Place the green icing in a piping bag fitted with a small fluted nozzle.
  
  
  


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  Step 6
  
  
  
  
  Secure base of one V shape to a cake board using a little icing. Pipe small peaks of cream cheese icing in neat rows over cake. Repeat with remaining V shapes and icing. Pipe orange rosettes on top. Working one triangle stack at a time, attach one triangle piece to top of the carrot using a little green icing. Layer stack using an offset palette knife and a little icing between layers. Repeat with remaining triangles and icing. Pipe green icing on top of stacks and on two outer sides.
  
  
  

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