Curly Carrot Cake
A deliciously light and not-too-sweet addition to your Easter table! Four layers of moist carrot cake, filled with a cream cheese frosting, and topped with a towering pile of candied carrot curls. A showstopper Easter dessert!
Prep Time50 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time2 hours hrs
Servings: 10 servings
Author: Vicki @ Passionate Baker
for the cake
- 180 g plain flour
- 2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 3 large eggs
- 170 g caster sugar
- 100 g light brown sugar
- 150 g salted butter, melted but cool
- 1 tsp vanilla extract
- 250 g finely grated carrots, drained
- 150 g apple sauce
for the cream cheese frosting
- 100 g salted butter, at room temperature
- 300 g full fat cream cheese
- 195 g icing sugar
- 1/2 tsp vanilla extract
for the candied carrot curls
- 1 cup water
- 1 cup caster sugar
- 2 large carrots, peeled
for the cake
Preheat the oven to 180°C, and grease + flour two 6-inch cake tins. Set aside.
In a small bowl, whisk together the flour, baking powder, bicarbonate and cinnamon. Set aside.
In a large bowl, use an electric whisk to beat together the eggs and sugars until fluffy & light in colour. Add the melted butter and vanilla extract, and continue to beat until fully combined.
Add the dry ingredients into the batter and use a rubber spatula to fold it in until the mixture is just combined.
Add the carrots and apple sauce to the batter & use the spatula to stir together until just combined.
Divide the batter evenly between the two cake tins & bake in the preheated oven for 35-40 minutes, or until a skewer comes out clean. Leave to cool for 15 minutes in the tins before turning out onto a wire rack to cool completely.
for the cream cheese frosting
In a medium bowl, beat the butter until pale & fluffy. Add all of the other ingredients, beat until smooth, and place in the fridge until ready to use.
for the candied carrot curls
Preheat the oven to 100°C & line a baking sheet with parchment paper.
Use a vegetable peeler to peel thin long strips of carrot – the longer the better; they’re easier to curl!
In a medium pot, bring the sugar & water to a boil. Add the carrot strips, reduce the heat to medium-low, and simmer for 15-minutes. Remove from the heat, drain the carrots, and leave to cool for 5-minutes.
Stretch the carrot strips out on the prepared baking tray and bake for 25-minutes, making sure they don't burn.
Working very quickly and carefully, remove the carrot strips from the tray one by one & wrap them around the handle of a wooden spoon before sliding off onto a cold plate. Repeat with the remaining strips. They start to get cold very quickly, so this need to be speedy but efficient work.
to assemble
Using a serrated knife, cut each of the cake layers in half, giving you four even thin layers.
Place one layer of cake directly onto the cake stand, spread a layer of frosting smoothly across the top of the layer, and repeat until you've used up all the layers.
Spread a thin layer of frosting all around the cake, place the whole thing in the fridge for 15-minutes ( the crumb coat ), and then it comes out use the remaining frosting to properly frost the outside of the cake.
Pile the candied carrot curls on top of the cake and enjoy!