Carrot Cake
Serves 6-8/ makes approx. 10 cupcakes
DIFFICULTY
1/5
THE INGREDIENTS
Batter
- 250g grated carrot
- 225g vegetable oil
- 325g brown sugar
- 150g eggs (approx. 3 XL eggs)
- 3.75g bicarb soda
- 3.5g cinnamon
- 1.5g salt
- 100g walnuts, lightly chopped + a few extra for decoration.
- 225g Self-raising flour
Icing
- 400g cream cheese, at room temp
- 160g icing sugar
- 10g Lemon juice
- 25g maple syrup
INSTRUCTIONS
- Preheat BBQ to 180-200 degrees indirect heat for 15 mins.
- Grate carrots into a large mixing bowl.
- Add oil, brown sugar and eggs. Mix to combine everything.
- In a separate bowl, sift and whisk all dry ingredients together before gradually adding to wet ingredients.
- Baking
- For cupcakes scoop into lined patty pan trays and bake for 20-25mins or until a skewer comes out clean.
- For a 6 or 7 inch cake tin, bake for 40 mins or until skewer comes out clean.
- Once baked let cool for approx. 10mins, turn out of cake tin and cool completely on a wire rack.
Icing
- With an electric mixer, whip cream cheese with lemon juice and maple syrup until smooth and free of lumps.
- Add icing sugar and mix until just combined but smooth. (Do not overmix – note below)
- Spread icing over cooled cake or cupcakes and sprinkle over reserved crushed walnuts to enjoy!
Baking notes
- For the walnuts in the batter we still want them to be big enough that you can see them and have some in each bite.
- For the walnuts in the icing they can be crumbled, lightly crushed or whole, whatever your preference is!
- For the icing once the icing sugar is added you don’t want to over mix as the icing sugar will dissolve, and the icing will become loose.
This recipe is from Laura from our BBQs and Outdoor Team
