members recipes

This is a really simple way of making your carrot cake indulgent and delicious.
I made it for a birthday and everyone was impressed with its flavour.

See the post on my website:
www.raycooksandeats.com

Ingredients
Carrot Cake Ingredients:



185g Caster Sugar

180ml Vegetable Oil

2 Medium Eggs

150g Self Raising Flour

130g Grated Carrots

1/2tsp Baking Powder

1/2tsp Bicarbonate of Soda

1/2tsp Salt

2tsp Ground Cinnamon

Baking Paper and Butter for Greasing



Cream Cheese Icing Ingredients:



90g Softened Butter

125g Icing Sugar

1tbs Golden Syrup

400g Cream Cheese (I use light here, and it works fine)

1tsp Vanilla Extract.



Extra Ingredients:



1 Can of Dulce de Leche

40g Crushed Pecans

Method
1. Beat together the sugar, oil and eggs in a large bowl.

2. Once even add the flour while beating all the time.

3. Now mix in the remaining cake ingredients (carrots, baking powder, bicarb, salt and cinnamon).

4. Line two cake tins with baking paper and grease the sides. Divide the cake mixture between the two tins.

5. Bake for 15mins. Take the cakes out of the oven when they are done and cool and on a wire rack.

Then start the icing.

1. Beat the butter, sugar and golden syrup until the mixture is light and fluffy.

2. Add the cream cheese and vanilla extract and beat well.

To Assemble the Cake.

1. Put one of the carrot cakes onto a serving plate or cake stand. Cover with a layer of Dulce de leche. Don’t go all the way to the edges as the weight of the top layer will squash it out a bit more. You may want to warm it up in the microwave to make it easier to spread.

2.Add a layer of the cream cheese icing. Then place the remaining carrot cake on top.

3. Now you need to repeat the Dulce de leche layer on top of the cake and ice the cake completely with the remaining cream cheese icing. To finish sprinkle the crushed pecans over the top.