Carrot Cake — ALANA SMITH

Probably the ultimate, classic cake. This is my favourite version.

This recipe is suitable for making a four layered cake, as pictured (you will need two 18cm diameter round cake tins, dividing the cake batter between the two tins and slicing each baked cake in half) or a two layered 23cm diameter round cake. I like adding vanilla to the cream cheese icing, but orange zest tastes delicious too. The cream cheese icing quantity is generous (enough to cover the sides of the cake for a romantic finish). Feel free to halve the recipe if you prefer to simply layer and top the cake instead.

Enough for a four layered 18cm diameter round cake or a two layered 23cm diameter cake

CARROT CAKE BATTER

carrots, 300g - about 3 medium carrots

courgette/zucchini, 150g - about 1 medium size (ends trimmed)

apple, 150g, - about 1 large (cored but skin on)

nuts of your choice, 100g (1 cup) - walnuts, pecans or hazelnuts work well

eggs, 4

plant-based oil, 310ml (1 + 1/4 cup) - a neutral flavour oil works well (I like grapeseed oil)

caster sugar, 300g (1 + 1/2 cup)

plain/cake flour, 350g (2 + 1/3 cup)

ground cinnamon, 15ml (1 tablespoon)

ground mixed spice, 15ml (1 tablespoon)

baking powder, 10ml (2 teaspoons)

bicarbonate of soda/baking soda, 5ml (1 teaspoon)

CREAM CHEESE ICING

unsalted butter, 100g

cream cheese, 500g - 2 blocks Philadelphia original cream cheese

icing sugar, 165g (1 cup)

vanilla bean paste, 15ml (1 tablespoon)

To start, preheat the oven to 180°C (160°C fan) grease and/or line with baking paper your preferred two cake tins (either two 18cm diameter round tins for a four layered cake or two 23cm diameter round tins for a two layered cake).

Coarsely grate the carrots, courgette/zucchini and apple and roughly chop the nuts before placing these in a large mixing bowl.

Add the eggs, oil and sugar and mix until uniform.

Sieve in the remaining dry ingredients and mix again until combined and uniform.

Divide the cake batter between the prepared cake tins.

Bake until golden and a skewer inserted in the middle of each cake comes out clean.

The exact timing will depend on your tin sizes and oven. For two 18cm diameter round cake tins, I bake my cakes for about 1 hour and 15 minutes. For two 23cm diameter round cake the baking time should be slightly quicker.

Once baked, remove the tins from the oven and leave the cakes to cool in the tins for about 10 minutes (covered with a clean tea towel to prevent moisture from evaporating).

Remove the cakes once a bit cooler to handle from the tins and leave on a cooling rack to cool completely (covered with a clean tea towel).

Once the cakes are completely cool, prepare the cream cheese icing by placing the butter in a small heat-proof bowl.

Soften it for a few seconds in the microwave (until soft but not melted) then transfer it to a mixing bowl.

Add the remaining ingredients and beat together using electric beaters or an electric mixer (use the paddle attachment) for a few minutes until light and fluffy.

TO ASSEMBLE THE CAKE:

If you are making a four layered 18cm round cake, divide each cake in two using a sharp, serrated knife.

For a two layered cake, simply keep the cakes as is (the cakes should not have domed too much in the oven, but if they did, trim the tops with a long, serrated cake or bread knife).

Place the first cake layer on a cake board or serving plate.

Spread or pipe vanilla cream cheese icing on top.

Place the second cake layer on top (and repeat the layering if making a four layered cake) finishing with the last cake layer having the bottom facing upwards (for a flat top).