Carrot Cake with Cream Cheese Frosting

Instructions

• 1

  Grease and line the base of 2 x 8-inch round cake pans with parchment paper.

• 2

  Insert the wire rack into position 6. Select BAKE/CONVECTION/330°F/45 minutes and enable Rotate Remind. Press START to preheat.

• 3

  Place the sugars, oil and eggs in a large bowl and whisk to combine. Fold in the carrots, raisins and walnuts.

• 4

  Place the remaining cake ingredients in the bowl of a stand mixer. With the paddle attachment, mix on low speed to combine. Add the carrot mixture and mix on medium speed until combined, do not overmix.

• 5

  Divide the batter evenly between the cake pans and level the tops.

• 6

  Once preheated, place the pans in the oven and cook for 45 minutes. When the Rotate Remind signals, swap the pans and continue cooking until a skewer inserted into the center comes out clean.

• 7

  Stand the cakes in the pans for 15 minutes, then turn onto a wire rack to cool completely.

• 8

  Make the frosting, place the butter and cream cheese in the bowl of a stand mixer. With the paddle attachment, beat for 1 minute or until pale and creamy. Add the powdered sugar, salt and vanilla and continue beating for 2 minutes or until light and fluffy.

• 9

  Make the fondant carrots, tint two-thirds of the fondant with orange food coloring and knead until evenly colored. Tint the remaining fondant with the green food coloring and knead until evenly colored. Divide the orange fondant into 8 even pieces and roll each piece into a 2-inch log, tapering at one end. Use a knife to create small indents to resemble a carrot. Divide the green fondant into 8 even pieces and shape into small rolls, cut into strips, joint together at one end, to create the carrot tops and attach to the carrots.

• 10

  Use a serrated knife to level the top of the cakes. Place one cake, top-side up on a cake board or serving plate. Spread with a large spoonful of the frosting and sandwich with the remaining cake, top-side down, to create a flat top. Spoon about 1 cup of the frosting into a piping bag, fitted with a small star piping tip. Spread the remaining frosting over the top and side of the cake. Pipe a decorative edge. Refrigerate the cake for 30 minutes to allow the frosting to set.

• 11

  Decorate the top of the cake with the carrots and serve.

  Tip: A turntable and cake scraper makes it easier to spread the frosting over the cake.