this carrot cake it jam packed with flavours. to make it i added, dessicated coconut, crushed pineapple, chopped walnuts and pumpkin seeds as well as candied ginger pieces into the spiced sponge and then added a layer of grilled pineapple in the middle of the two layers of cake and smothered it in brown sugar mascapone cream frosting.
i got some carrots with the tops sill on (my three guinea pigs love eating it) and decided to keep a few for my self to make this cake,
it is wonderful to enjoy with a cup of tea.
i was always a bit weary of carrot cake growing up and i only tried it for the first time in my late teens, I was amazed of what I had been missing it was so yummy.
this cake was almost an experiment as i didnt really follow a recipe or weighing any thing I just crossed my fingers that it would work whilst it was baking and thankfully it did.
Luckily I made a note of what ingredients I used so i could share the recipe.
I’m sorry to my fellow British readers but the recipe is in cups and not grams as when I am experimenting it I tend to use cups.
i was always a bit weary of carrot cake growing up and i only tried it for the first time in my late teens, I was amazed of what I had been missing it was so yummy.
this cake was almost an experiment as i didnt really follow a recipe or weighing any thing I just crossed my fingers that it would work whilst it was baking and thankfully it did.
Luckily I made a note of what ingredients I used so i could share the recipe.
I’m sorry to my fellow British readers but the recipe is in cups and not grams as when I am experimenting it I tend to use cups.
recipe for cake
2 carrots grated (approx 1 cup)
3 cups self raising flour
1/3 cup milk
1/2 cup crushed pineapple
3 eggs
1 and 3/4 cup butter
1 cup soft brown sugar
3/4 cup caster sugar
2 tbsp honey
3/4 cup walnuts
1/3 cup pumpkin seeds
1/4 cup candied ginger
1 tbsp mixed spice
1 tsp cinnamon
1/2 cup dessicated coconut
2 tsp vanilla extract
pinch salt
most carrot cakes call for oil but i decided to use butter,
preheat the oven to 350f 180c or 160c for fan ovens and grease and line two 12cm tins
add the butter into a mixer with the sugar beat until soft, then add the eggs one at a time making sure to stop between each one and wipe down the sides of the bowl with a spatula.
then sift in the flour and fold in, add salt, vanilla and spices and fold in.
then add the crushed pineapple, carrots, chopped walnuts, pumpkin seeds, coconut and honey and fold in add the milk to loosen the batter then spoon into the two tins and bake for about 45 minutes.
let cool
slice some pineapple into thin strips then sprinkle with some brown sugar and grill until soft and starting to colour
to make frosting
500ml double cream
1 and 1/4 cup mascapone
4 tbsp brown sugar
1/4 cup powdered sugar
whip all the ingredients together until stiff, level out cakes then spoon on some cream then add the grilled pineapple, and the second layer of cake and then add some more cream and use a pallet knife to smooth it around cake.
decorate with coconut, walnuts and pumpkin seeds.
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Such an elegant cake! I love that you packed it with different flavors, carrot cake is best enjoyed that way 🙂
Carrot cake will forever be my favorite. I love the pineapple and spices you used – yum! Also, the first line of this recipe is awesome. You can use butter if you want!
I do love carrot cake, it is probably my favourite. I've always been wary of the versions that contain pineapple as they normally have big chunks of pineapple, this recipe looks like the perfect solution to that problem.
Lovely looking photos.
Carrot cake is one of my favorites and I love that you nestled a carmelized piece of pineapple between the layers. I'm sure that was divine. Wishing I had a slice right now.
Brown sugar frosting? Yes please! This looks delicious!
Kari
http://www.sweetteasweetie.com
This is probably one of the pretties cakes ever!