Shearing Time. Carrot Cake Recipe.

This week has been ALL THINGS SPRING!

Lots of Spring Clearing out in the house, shed and carport.

Shearing Time.

The Pom Pom Bush is flowering.

Shearing Time.  Junior Farmers tossing the wool pieces into the wool press.

This week I helped out with cooking for shearing. My MIL normally takes care of this job with great ease. However this week timing and circumstances fell so that I gave it a go.

This carrot cake recipe was easy and a winner, so I thought I would share it with you here today. I may have had a piece as my tea last night! Dinners are made of leftovers after shearing cooking days. Let me know if you cook this carrot cake it at home. The icing is worth it alone!

*Please note - updated icing ingredient measurements.

Print

With ImageWithout Image

Shearing Time Carrot Cake

Yield: 16

Author: Misses Farmer - Peppermint Ridge Farm Co

The beautiful silky cream cheese icing on this carrot cake makes it a delicious cake for shearing time afternoon tea or any other gathering where a nice cake is called for. The cake has a lovely light fluffy texture. A definite winner!

Ingredients

Carrot Cake

• 3 eggs
• 3/4 cup olive oil
• 1 1/2 cups self raising flour
• 1 cup brown sugar
• 1 tsp bi-carbonate soda
• pinch of salt
• 2 tsp cinnamon
• 3/4 cup chopped pecans
• 1 2/3 cups grated carrot

Cream Cheese Icing

• 250g spreadable cream cheese, cubed
• 30g butter, cubed
• 3/4 cup icing sugar
• 1 tablespoon lemon juice

Instructions

Carrot Cake

1. Pre-heat oven to 180 degrees. Line 32cm X 28cm cake tin with baking paper.
2. In a stand mixer (or large bowl) combine eggs, oil and brown sugar. Mix until combined. Gradually add flour, salt and cinnamon. Beat well until smooth. Add carrot and nuts and mix until combined.
3. Pour mixture into cake tin and bake for 40 minutes. Check if cooked by testing with a skewer. If the skewer comes out clean, place on cooling rack. If not cook for 5 more minutes and test again.
4. Allow cake to cool on cooling rack before icing.

Cream Cheese Icing

1. In the bowl of an electric mixer place all the ingredients for the cream cheese icing. Beat until smooth. Spread on top of carrot cake.
2. Store cake in fridge.

Notes

This recipe is inspired by a recipe from a local kindy recipe book.

If cooking the cake in a smaller diameter tin to make a taller cake, half the icing recipe.

This icing is oozy and luscious! If you are making this cake for an occassion which requires smart presentation. Cut the cake into pieces, then apply the icing.

Store iced carrot cake in the fridge to help set icing.

And here is the flowering Pom Pom Bush (virburnum). I love these flowers, so pretty and delicate.

We hope that you are enjoying all things spring too,

Love to you all, Misses Farmer X