Carrot cake is an ultimate classic cake that will never cease to be a family favourite. There are many versions of the cake, but making it with a topping and filling of fresh vanilla cream is one of my favourite ways to eat it. I made the one pictured above for a friend’s 70th birthday party and I couldn’t resist buying the cute little carrot decorations to put on top. They would also look nice on cupcakes too!
As it was a grand occasion, I thought I would throw in some gold leaf decoration – the first time I handled gold leaf I ended up with it stuck to my fingers more than the cake, but I know now that it is really delicate stuff and using a small sharp knife helps to use it sparingly.
1 1/2 cups plain flour
3/4 cup caster sugar
1/2 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
2 carrots, grated
1 cup walnuts, chopped
3/4 cup vegetable oil
1/3 cup milk
3 tsp vanilla essence
900ml double cream
1 1/2 cups icing sugar
- Preheat oven 200°C/Fan 180°C/gas 6. Line two 24cm spring form baking tins with baking paper.
- Whisk eggs, oil, milk and 1 tsp vanilla essence.
- Sift flour, sugar, baking powder, baking soda and spices. Add to egg mixture with the carrots and walnuts.
- Divide the mixture between the two baking tins and bake for 20 – 25 mins.
- For the topping and filling, whisk 900ml double cream with 2 tsp vanilla essence and icing sugar.
- When sponge is cool, use half of the cream as the filling. Use the rest as the topping but keep 3 tbsp of the cream aside if you want to pipe rosettes on top.