Rated 2.75 out of 5 based on 2 votes
- 1 1/4 cup brown sugar
- 3/4 cups vegetable oil
- 3 x eggs
- 1 1/2 cup cups plain flour
- 1 1/2 tspn baking powder
- 1 tspn bicarbonate of (baking) soda
- 1 tspn ground cinnamon
- 1/2 tspn ground ginger
- 2 1/2 cups grated carrot (about 5 carrots)
- 1/2 cup chopped pecan nuts
- 1/2 cup sultanas
- 250 g cream cheese, softened (cream cheese icing)
- 1/3 cup icing (confectioner's) sugar, sifted (cream cheese icing)
- 1 1/2 Tbls lemon juice (cream cheese icing)
Preheat oven to 180°C (350°F). Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture.
Add the carrot, pecans and sultanas and mix until just combined. Pour into a greased 22cm-round cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer. Cool in tin.
For the cream cheese frosting, process the cream cheese in a food processor until smooth. Add the icing sugar and lemon juice and process until smooth. Spread frosting on the cooled cake. Serves 8.
*I used soft dark brown (muscovado) sugar instead of the normal brown sugar to give it a more molassesy flavour and omitted the sultanas because I’m not a big fan. Also, softened the cream cheese and stirred in the icing sugar/lemon which worked fine; no need to wash a food processor.
The ginger and cinnamon powders as well as dark brown (muscovado) sugar give it a gingerbready quality which is really nice and the carrot becomes so soft and blends right in, no unpleasant stringy carrot bits.
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