Mother’s Day is just around the corner, which means that we’re gearing up to show the most important women in our life just how much we love and appreciate them (and if you haven’t already, check out these 25+ self-care gift ideas!). Whether you’re entertaining or visiting, this spiced carrot cake recipe makes for the perfect Sunday dessert. Enjoy with a cuppa for morning tea or serve after lunch or dinner for a decadent dessert with a feminine touch.
RECIPE: Mother’s Day Spiced Carrot Cake
Serves: 8-12
Cooking time: 30 minutes prep; 50-60 minutes cooking time
Ingredients
- 375g carrots (approximately 4), peeled and trimmed
- 150g brown sugar
- 150g caster sugar
- 4 large eggs
- 1 vanilla bean, seeds scraped or 1tsp vanilla bean extract
- 250ml olive oil (light or extra virgin olive oil)
- 2 tsp ground cinnamon
- 1 tsp cardamom, freshly ground
- 1 tsp ground ginger
- 1/2 tsp coriander seeds, freshly ground
- 1/2 tsp nutmeg, freshly grated
- 350g plain flour
- 2 tsp baking powder
- 100g pistachios (or walnuts), roughly chopped
Lime cream cheese frosting:
- 200g pure icing sugar
- 100g unsalted butter, softened
- 250g cream cheese, at room temperature
- 2 tsp lime juice
- Finely grated zest of a lime
- Pinch of ground cinnamon
To garnish:
- Coconut chips and flakes, to top
- Slivered pistachios, to top
Method
1. Preheat the oven to 180C. Grease and line a 25cm round cake tin.
2. Use the 4mm medium shredding blade with the slicer/shredder attachment on the stand mixer to shred the carrots into a bowl. Set aside.
3. Beat the sugars and eggs in the stand mixer using the flat beater on speed 8 until light and pale (4 minutes). Reduce to speed 6, add in the vanilla and stream in the olive oil and continue to beat until well combined (2 minutes). Add in the spices and mix on speed 2, just to combine.
4. Using the sifter and scale attachment, add in the flour and baking powder. Gently fold through the shredded carrots and pistachios being careful not to over mix. Spoon into the prepared tin, smooth the top and bake in the preheated oven for around 50 minutes or until a skewer comes out clean when tested.
5. Allow to cool briefly in the tin before transferring to a wire rack to cool completely.
6. For the frosting, use the sifter and scale attachment to add the icing sugar into the bowl of the stand mixer fitted with the whisk. Add the butter and whisk together on speed 4 initially, then once combined whisking on speed 8 until pale and fluffy (around 3 minutes). Add the cream cheese, beating until well incorporated and voluminous. Fold through the lime zest and ground cinnamon.
7. Spread the frosting over the cooled cake and sprinkle generously with coconut and pistachios.
8. Unfrosted cake can be left at room temperature in an airtight container however once frosted, it should be stored in the fridge and brought back to room temperature before serving.
Recipe courtesy of Julia Busuttil + KitchenAid.
