Sponge Ingredients
360ml Sunflower oil
500ml Sugar
6 Eggs
660ml Flour
5ml Baking Powder
6ml Bicarb
5ml Cinnamon (ground)
Pinch of salt
250ml chopped walnuts (these can be substituted for almonds or pecans)
4 cups (1000ml) peeled and grated carrots
*Optional- 2 Tbsp Chopped candied ginger
ALSO TRY: Milk tart recipe
Method
- Preheat the oven to 180ºC
- Line and grease 2 x 20cm cake tins with baking paper
- Beat the oil and sugar until light, then add the eggs one at a time beating well
- Sift together flour, bicarb, cinnamon, salt and baking powder
- Fold the flour mixture into wet ingredients
- Add the carrots and chopped nuts (*and ginger) and fold together until well incorporated
- Weigh out batter equally into your 2 tins
- Place in preheated oven and bake for approximately 1 hour until the sponge springs back upon touching the top.
- Cool in tins and place into airtight containers for at least 3 hours prior to icing
Cream cheese icing ingredients
- 250g full fat cream cheese at room temp
- 100g butter at room temp
- 700g icing sugar
- Zest of an orange or any seasonal citrus fruit (i.e grapefruit)
Icing Method
- Beat together cream cheese and butter in an electric mixer with a flat paddle until lumps are gone
- Add citrus zest
- Sieve all icing sugar into the butter mix and beat well until incorporated (3 mins)
Weigh out icing for each layer so they are even.
Add a crumb coat. Refrigerate for 15 minutes. Finish with final coat. Dust with chopped nuts or citrus zest to serve.
