CC’s Carrot Cake

 

 

CC’s Carrot Cake
Author: Vanessa
This is an absolute favourite in our house. Christopher has adapted it from a recipe in ‘Milk’, our current favourite book, by Christina Tosi, and it is truly delicious.
Ingredients
  • Batter
  • 120g butter
  • 120g brown sugar
  • 100g caster sugar
  • 2 eggs
  • 1/4 cup sunflower oil
  • 200g flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp allspice
  • pinch salt
  • 21/2 cups grated carrots
  • Icing
  • 250g White Chocolate
  • 2 Tbs Glucose
  • 250g Cream Cheese
  • 2 Tbs Icing Sugar
Instructions
  1. Heat the oven to 180C.
  2. Take a loaf tin and spray with a non stick cooking spray (or use a silicone loaf tin)
  3. Put the paddle attachment onto a stand mixer. Put the butter and sugar into the bowl and mix together until it is light and fluffy. This is usually about 2-3 minutes.[br]
  4. [b]Tip:[/b]
  5. Don’t forget to keep stopping the mixer and scrape the side of the bowl and the paddle.[br]
  6. Add the eggs and mix again until all mixed together. Scrape the bowl again!
  7. Add in the oil and crank the mixer up to a medium high speed. Let it go for about 5 minutes. You will see the mixture turn white and get really fluffy. Keep scraping and beating until it is totally mixed together.
  8. Mix together the flour and baking powder and baking soda and spice and salt. Have the machine at a low speed and add in all of these until it is mixed. Stop the machine.
  9. Take the bowl off the machine and pop in the carrots. Mix with a spoon.
  10. Tip into the loaf pan and cook in the oven for 30 minutes. Cover with a loose bit of foil and cook for 15-20 more minutes. I check with a wooden skewer to see if its done all the way through. The skewer needs to come out without any icky sticky mixture on it!
  11. The cake is seriously yummy. Let it cool and then split in half so that you can fill it and top it with the icing.[br]
  12. [i]Cream Cheese and White Chocolate Icing[/i]
  13. Melt the white chocolate by putting it in a bowl which you sit over a saucepan with some water in it. You turn the heat on so that the water in the bottom starts to boil. The bowl at the top will get warm from the steam and then the chocolate will melt. Once it has started to really melt you can turn the heat off and let the steam keep melting the chocolate.
  14. Then you tip in the glucose and mix it together. It doesn’t look too good at this point.
  15. Put the cream cheese into the cleaned mixing bowl and paddle it to smooth. Add in the chocolate and glucose mixture and watch as it turns really smooth and glossy. Taste it and add in some icing sugar until you really like the taste.
  16. [b]Awesome![/b]

You Might Also Like

2 thoughts on “CC’s Carrot Cake

  1. Hey babe – you kitchen rock goddess! Just one question – I make cream cheese icing all the time but never with glucose. What does it do?

    1. Hi there
      The glucose makes it super glossy – it is a bonding agent so the cream cheese icing wont separate and it will be super smooth – not needed but super cool to use!

Leave a Reply

Your email address will not be published. Required fields are marked *