Recipe for Carrot Cake, topped with Lemon Buttercream. Leave the icing off for a dairy free option
3 large eggs
375ml brown sugar
7.5ml baking powder
5ml bicarbonate of soda
5ml ground cinammon
6 carrots, peeled and grated to make 3 cups of carrot
1 large lemon, zest and juice (save the juice for the buttercream)
125g butter, at room temperature
500g icing sugar, sifted
50-80ml lemon juice, freshly squeezed
Preheat oven to 180 degrees celcius and butter two round cake tins. Whisk eggs in the bowl of a stand mixer and add sugar slowly while the motor is running. Beat until pale and creamy before adding the oil. Beat well until incorporated.
Sift dry ingredients together and add spoonfuls to egg mixture and fold in gently. Add grated carrot and lemon zest and stir until all the ingredients have been incorporated. Split between the two prepped cake tins and bake for 30-40 minutes. If the cakes start to brown too much before the center is done, place foil lightly over the top with the dull side facing upwards after the cakes have been baking for about 20 minutes.
Cream butter in the bowl of a stand mixer fitted with a paddle attachment. Add icing sugar and beat again until pale and creamy. At this point you will want to start adding the juice to take the mixture from crumbly to creamy. You cannot over beat at this stage and the more you beat it, the paler it will get. Add the remaining juice until you have a smooth, creamy consistency that plops off the beaters. If you run out of juice, add table spoonfuls of cold water until you’re satisfied.
Place one of the cooled carrot cakes on a serving plate and top with about half the icing. Flatten the icing into an even layer before placing the other cake on top. Top with the remaining icing and decorate with crushed walnuts or homemade fondant decorations if preferred.
Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.