Carrot cake with honey-cream cheese icing

Carrot cake

 

We are getting closer to Valentine’s Day, and though carrot cake is hardly a recipe specific to that day, this one is in a way. I baked it for my colleague Rachael who got engaged last week (hence the heart on the icing). Congratulations to her!!! I offered to bake her favorite cake for the occasion, and a carrot cake is what she requested.

I had tried baking a carrot cake before, using a random online recipe, and it had not turned out great. But I had much better results this time, using my faithful Clandestine Cake Club cookbook as an inspiration, and a bit of imagination.

Ingredients (8) : juice of 2 clementines – 160 g flour – 1 tbsp ginger powder – 1 tbsp ground cinnamon – seeds of 1 vanilla bean – 1/2 tsp salt – 70 g very dark brown sugar (or molasses) – 100 g white sugar – 2 large eggs – 125 ml sunflower oil – 170 g carrots – 60 g pecans

For the icing: 250 g cream cheese – 100 g butter – 30 g honey (I used chestnut honey for its strong and nutty taste) – 10/15 pecans for decoration

Instructions: 

1. Preheat the oven to 200C, grease and line a 20 cm round springform cake tin. Take the butter out of the fridge 20 minutes before you start to ensure it is soft when you start making the icing.

2. Wash and peel the carrots, and put them in your Thermomix bowl for 10 seconds, Speed 7/8 until there are no more big chunks.

3. On top of the grated carrots, add all the ingredients , except the pecans, in your Thermomix Speed 4/30 seconds (or use an electric mixer).

4. Add in the pecans, and turn on your Thermomix on Speed 4/Reverse Speed for 10 seconds or until the pecans are evenly distributed.

5. Spoon the mixture into the tin and spread it out evenly. Bake for 40 minutes or until a knife inserted in the center comes out clean. Leave on a rack to cool down completely.

6. Meanwhile, make the cream cheese and honey frosting. Whisk together butter, cream cheese and honey in your Thermomix Speed 4/20 seconds or until smooth (or use an electric whisk).

7. Spread the icing on top of your cake once it has completely cooled down, add pecans for decoration.

Carrot cake slice

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7 thoughts on “Carrot cake with honey-cream cheese icing

      • Dinner is all I have planned out. I hate going out to eat on holidays :/

        Sundried tomato & fresh basil lemon butter chicken breast wish asparagus and a balsamic green salad.

        Sound great? My husband is a meat & potatoes guy so hopefully it impresses and loved!

        Like

      • Yum..got one of these meat&potato guy at home too. Planning something at home as well..always feel like I can cook better than most places we go out too anyway. And cooking dinner is a way of showing you care too 🙂

        Like

  1. I made your divine carrot cake but used light spelt flour here but didn’t make the icing though just beacuse I don’t like icings! 🙂 My husband Peter, my friends & I loved the cake so much!! xxx 🙂

    Like

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