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Carrot top cake

By: Admin
Region: Indian
Dish:Non Vegetarian - Appetizers/Snacks
Servings: 10
Time to Prepare: 1 Hr


-3 eggs, lightly whisked
-185ml (3⁄4 cup) rice bran oil
-125ml (1 ⁄2 cup) maple syrup, plus extra, to serve
-100g (1 ⁄2 cup) caster sugar
-2 bunches (about 400g) baby carrots, 11 ⁄2 bunches coarsely grated, 1⁄2 bunch peeled into ribbons, fronds reserved
-225g (11 ⁄2 cups) self-raising flour
-1 tsp ground cinnamon
-1 tsp ground ginger
-500g cream cheese, at room temperature, chopped
-80g (1 ⁄2 cup) icing sugar mixture
-2 tsp vanilla extract
-1 tbsp finely grated lemon rind
-2 tbsp pistachio kernels, lightly toasted, chopped


-Preheat oven to 180C/160C fan forced. Grease a 20cm (base size) round cake pan and line base with baking paper.

-Whisk together egg , oil , maple syrup and caster sugar in a large bowl. Stir through grated carrot . Sift over flour , cinnamon and ginger . Use a spatula to fold until just combined. Transfer to prepared pan.

-Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

-Meanwhile, use electric beaters to beat cream cheese and icing sugar in a bowl until smooth. Add vanilla and beat until combined. Transfer half the mixture to a separate bowl and set aside. Wash and dry reserved carrot fronds. Finely chop 2 tbsp (reserve remaining). Add to cream cheese mixture with lemon rind . Beat until combined.

-Use a large serrated knife to cut cake in half horizontally. Place base cake layer on a serving plate. Spread with carrot top frosting. Top with remaining cake layer. Spread with plain frosting. Top with carrot ribbons, pistachio , reserved fronds and extra maple syrup.

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