Cake Central › Recipes › Firm carrot cake for carving and layering

Firm carrot cake for carving and layering

I found this recipe in The Australian Women's weekly Cake decorating book a few years back. It produces a firm, dense cake perfect for carving, wedding cakes etc. It holds rolled fondant well and won't become a moist mess like standard carrot cake recipes. The recipe below needs to be mixed by hand in a large bowl. Recipe is for a 22cm round or 19cm square pan. For a 30cm round or 28cm square- just double the ingredients. I always add about 400 grms of chopped walnuts aswell.

Ingredients

  • 1 1/2 cups SR flour 1 cup Plain flour 1 tsp Bicarb soda 2 tsp Cinnamon 2tsp Nutmeg 1 cup Brown sugar (firmly packed) 3 cups coarsly grated carrot 1 cup vegetable oil 4 eggs 1 cup sour cream

Instructions

1. Sift Flours, soda, spices and sugar in bowl. 2.Add carrot, stir in combined oil, eggs and sour cream, do not overmix 3. Add optional walnuts if using 4. Bake at 160 degrees celsius (I think that's about 350 farenheit) until a skewer comes out clean- All ovens are different- I would do about 45 mins-1 hour -could be more or less

Comments (16)

What is SR flour?
My guess would be Self Rising
And what's self rising flour??? Would that be the same as cake flour? Would love to try this dense recipe.
In Australia self-raising flour is already packaged and easily bought in the supermarket. It consists of plain flour (all-pupose flour) already mixed with a raising agent such as baking powder...to make your own you can easily google a recipe or a simple one I use is for each one cup of plain flour, add 1 1/2 teaspoons to 2 teaspoons of baking powder. Sift a few times.
In the US, both Pillsbury and Betty Crocker have self-rising flour. Since this recipe doesn't call for salt, self-rising is a very good guess. Usually, when using self-rising flour, you eliminate or reduce the amount of salt in a recipe. Now someone please tell me what size a 22cm and a 19cm pan is in inches.
19 = 7.5" 22 = 8.5" (approximately)
Thanks for the recipe -- been looking for one.
Is bicarb soda, baking soda?
Thank you so much for this. I tend to make "softer"cakes and they seam to fall apart. I will try this ons immediately.
I also would like to know, what is bicard soda? I'd love to try this
Bicard soda is baking soda.
I love how this cake performed. My only negative about the cake is that it was hardly sweet at all. My husband took a bite of some of the scraps and asked if it was supposed to be "cake". I loved the recipe enough to definitely make it again, I will just put MORE sugar than before. I may double or even triple the sugar content. I'm really glad that I found this recipe here on CC!
wondering if anyone has tried increasing the sugar in the recipe and how it came out/
This cake held beautifully, yet was still moist and delicious, first time I used fondant and it held perfectly :) Thanks. I found the cake to be a perfect sweetness, I did also ad some sultanas, but that about it. I often find that with American cake recipes I have to half the sugar, guess down under we don't need that much sugar.
I agree with jadie15 I half the amount of sugar in the American recipes, all UK recipes are less sweet also. I think if you start with a really sweet cake and then add filling frosting and fondant all just basically sugar the sweetness overpowers the flavours.
Cake Central › Recipes › Firm carrot cake for carving and layering