foodie – Mel Reviews Her Books

Are you excited to spend your Sunday recreating this simple & marshmallowy Carrot Cake?

This is a Women’s Weekly recipe. You can find the OG recipe which I have used for the exact base and some of the topping for via this link.

What you can find right here, right now, are my suggested little tweaks and additions to the OG Carrot Cake.

INGREDIENTS:

Cake Mix

1 cup of brown sugar

1 cup of vegetable oil

3 eggs

2 cups of self raising flour, sifted

1 teaspoon for ground cinnamon

1 teaspoon of ground nutmeg

1/2 teaspoon of bicarbonate soda

2 cups of carrot, grated

1/2 cup of walnuts, roughly chopped

Toppings

500g cream cheese, room temperature

3/4 cup of pure icing sugar

2 Tablespoons of lemon juice

1 Tablespoon of brown sugar

1 teaspoon of cinnamon

1/4 cup of walnuts, roughly chopped

METHOD:

Pre-heat a fan forced oven to 108 degrees celsius& prepare a 22cm cake tin with baking paper.
Whisk together brown sugar & vegetable oil.
Whisk one egg at a time into this mixture
Sift flour, cinnamon & nutmeg into the mixture. Stir through the flour mixture well.
Stir in grated carrot and chopped walnuts.
Make sure you taste test the mixture at this point – key notes of deliciousness should be evident 😉
Pour your tasty mixture in the cake tin and place in the oven for 1 hour. *tip* every oven is so different with their heat, however I have baked this cake in two different ovens and both took 1 hour exact. Be sure to skewer your cake and if it comes out clean, your cake is cooked. Another *tip* when you start to smell your cake, you should be checking if it’s cooked.
Take a break, read a book. Then with 10 minutes to go in the oven, start making your topping.
Beat together cream cheese, icing sugar and lemon juice. *tip* To make this marshmallowy, keep beating with the electric beaters a bit longer than you think you should. You want to aim for the look of silk. If your frosting is starting to look like shiny, smooth and soft – you’re complete!
After letting your cake cool completely, cut your cake in half length ways – our aim is to create layers.
Layer half of your cream cheese frosting onto the bottom half of the cake. Smooth out. Sprinkle on brown sugar and cinnamon. Close the cake with its lid.
Now throw your flare in – for me, I like thick and high frosting. I will roughly smooth out leaving dips and curves. With a cake like this, I prefer not to frost the sides as it allows us to see what we’re about to get on the inside. Finish off with a sprinkling of walnuts and if you desire, a little pinch of cinnamon & nutmeg.
We’ve made it to 13 and this is the most important step – EAT & SHARE! My cake was eaten over a cup of tea & a game of rummy-o with a dear friend 💖