Carrot Cake with a Ginger Buttercream Frosting
The English Kitchen
The English Kitchen
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Ingredients

  • 9 inch two layer cake
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  • For the cake
  • 400 g of golden caster sugar ( 2cups)
  • 300 ml of sunflower oil (1 1/3 cups)
  • 3 large free range eggs, at room temperature
  • 1 tsp vanilla paste
  • 280 g of plain flour plus 1 TBS, divided
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 2 tsp bicarbonate of soda
  • 1 tsp fine sea salt
  • 1 pound of carrots, peeled and grated on a box grater
  • 175 g of sultana raisins (1 cup)
  • 115 g of toasted walnuts, coarsely chopped (1 cup)
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  • For the frosting
  • 140 g of butter, softened (a generous 1/2 cup or 5 ounces)
  • 280 g of sifted icing sugar (2 cups)
  • 1 TBS milk
  • 1 TBS syrup from a jar of preserved ginger
  • (alternately you can use 2 TBS milk and 1/2 tsp ground ginger)

Instructions

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