Classic Carrot Cake
- 150g of plain flour
- 3/4 tsp of baking powder
- 1/2 tsp of bicarb soda
- 1/2 tsp salt
- 1/2 Tbl of cocoa powder
- 1 tsp ground cinnamon
- 150g caster sugar
- 50g light brown sugar or muscovado
- 150ml of canola oil
- 2 large eggs
- 1 tsps vanilla extract
- 1.5 cups or 227g of coursely shredded carrot
- Preheat oven to 175°C and grease and line a 22cm cake tin (9-inch).
- In a bowl, sift and whisk together the flour, baking powder, bicarb, salt, cocoa and cinnamon.
- In another large bowl, beat together the caster sugar, brown sugar, oil, eggs and vanilla on medium speed for a minute or until well blended. Add the flour mixture and beat on low speed until just incorporated.
- Add the carrots and beat for another 10 seconds or until combined. Scrape batter into cake tin, level the top and bake for 45-55 minutes or until a cake tester inserted comes out clean and the centre of the cake spring back when lightly pressed.
- Cool in tin for 10 minutes then turn out to cool completely.
- 2 large very ripe bananas, peeled and broken into pieces
- 116g sour cream
- 2 eggs
- 1.5 tsps vanilla extract
- 1 tsp lemon zest
- 170g caster sugar
- 120ml canola oil
- 200g cake flour (or 30g cornflour plus 170g plain flour)
- 1/4 tsp salt
- 1.5 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Preheat oven to 175°C. Grease and line a 22cm springform cake tin (9-inch).
- In a food processor, add the bananas and sour cream and blend until smooth. Make sure to scrape down the sides with a silicone spatula to incorporate it all.
- Add the eggs, vanilla and zest and process for about 10 seconds until smooth. Scrape out into a large mixing bowl.
- Add the sugar to banana mixture and with an electric mixer on medium speed, whisk until combined. Gradually add the oil, beating it until it’s completely mixed through.
- Sift over combined dry ingredients (flour, salt, baking powder and bicarb) and mix on low speed until the ingredients have moistened and it has combined.
- Scrape batter into cake tin, level the top and bake for 45-55 minutes or until a cake tester inserted comes out clean and the centre of the cake spring back when lightly pressed.
White Chocolate Cream Cheese Frosting
- 255g white chocolate, chopped
- 340g cream cheese, softened but still cool
- 85g (6 Tbl) unsalted butter, softened but still cool
- 21g sour cream
- In a double boiler or bowl over gentle simmering water (make sure the bottom of the bowl isn’t touching the water), melt the white chocolate. Remove from heat and set aside until it is cool but still fluid.
- In a food processor, process the cream cheese, butter and sour cream until mixed and smooth. Make sure to scrape down the sides with a spatula to incorporate it all. Add the cooled white chocolate and mix until it’s all smooth and mixed. If it’s a little soft, firm it up in the fridge before icing.
To Assemble Cakes
- Trim your two cakes if necessary to get two even layers. Use about 3/4 cup (or 180ml) of frosting to sandwich the two cakes together. Use remainder to frost the top and if you have enough the sides too. Garnish with chopped walnuts and/or raisins if you wish.