Saturday, September 17, 2011

Best Carrot Cake Ever!

Okay it's true..... There's one thing I like better than making cakes - and that is eating cakes!  

Hmm.....Not good!    Where is that will-power when I need it?

In my efforts to halt this "cake-charged" middle age spread and at least have a small glimmer of a hope of fitting into my summer wardrobe -  I have decided that I my cake baking will now be limited to the following :

(1)  Special family occasions - birthdays, anniversaries, Christmas, final exam celebrations, weddings, engagements, holidays, births, arrival of tax cheque......
(2)  Morning teas - shared with friends, work colleagues, relatives I haven't seen for a long time....
(3)  Dinner Parties (which don't involve family members - not to be confused with #1)

Ah that's better.  Baking for a purpose - perfect!

So when a work colleague decided to retire recently - it was just the excuse I needed to try out this Donna Hay recipe and bake this truly scrumptious Carrot Cake with caramelised Pecan topping. 

It was (without a doubt) the BEST Carrot Cake I have ever tasted and elevated me to Carrot Cake Queen status at work! 

Carrot cake with lime icing
1 2/3 cups (250g) self raising four, sifted
1 1/2 teaspoons baking power, sifted
2 teaspoons mixed spice
1 1/2 cups (265g) brown sugar
3 eggs
1 cup (250ml) sunflower oil
3 cups (360g) grated carrot
caramelised pecans*
lime icing
1 cup (240g) cream cheese
1/2 cup (80g) icing sugar, sifted
1 tablespoons lime juice

Preheat oven to 180C.  Place four, baking powder, spice and sugar in a bowl and mix to combine.  Place the eggs and oil in a bowl and whisk to combine.  Add to the flour mixture and whisk until smooth.  Add the carrot and mix to combine.  Pour into greased ring cake tin lined with non-stick baking paper.  Bake for 30-35 minutes or until cooked when tested with a skewer.   Allow to cook in tin for 5 minutes before turning onto a rack.   To make the icing, place the cream cheese, icing sugar and lime juice in an electric mixer and beat for 5 minutes or until smooth.  Spread on cooled cake and top with nuts to serve.
* Mix 1 cup (120g) pecans, 1/2 cup (110g caster sugar) and 1 tablespoon water.   Heat in a non-stick frying pan over medium heat for 6-8 minutes (or until sugar has caramelised) stirring occasionally.

Just look at those beautiful caramely crunchy pecans - yum! 
that luscious lime cream cheese icing - amazing!

I definitely feel a Special Occasion coming on.......

Ah yes, start of school holidays - PERFECT!


  1. Looks and sounds divine. I love the thought of lime in the topping. think I'll have to find an occasion to make it. Maybe just because it's the weekend?!

  2. My husband is absolutely MAD about lime. He would eat this all in one big mouthful, I think! And probably ask for seconds!

    It looks divine!


  3. Thanks Sharyne. I love your title page photos too!


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