Best 3 Aussie Carrot Cake Recipes
Welcome to the delightful world of Aussie Carrot Cake, a beloved dessert that embodies the culinary heritage of Australia. This moist and flavorful cake, adorned with a generous topping of cream cheese frosting, has a unique charm that sets it apart from other carrot cake variations. As you embark on this culinary journey, let's explore the secrets of creating the perfect Aussie Carrot Cake, ensuring that your taste buds are tantalized with every bite. From selecting the finest ingredients to mastering the art of baking, this article will guide you through the steps of creating a truly memorable Aussie Carrot Cake that will impress family, friends, and dessert enthusiasts alike.
Here are our top 3 tried and tested recipes!
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
AUSSIE CARROT CAKE
I got this Carrot Cake Recipe when I was living in Alice Springs,somewhere between 85' and 87' I have made it so many time I have broken a barrel to a salad shooter. It is really, really good and not very hard to make at all. I usually shred extra carrots and stick them in the freezer for an extra cake a month or two down the road.
Provided by Mrs.Khaylis
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cake:.
- Beat eggs& Sugar, add oil gradually.
- Mix dry ingredients and then add slowly.
- Add carrots last.
- Bake at 350 for about 40 minute Frosting:.
- Mix all together.
TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)
Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter.
Provided by HeatherFeather
Categories Dessert
Time 2h
Yield 10 or more slices
Number Of Ingredients 15
Steps:
- Combine carrots and nuts in a mixing bowl.
- In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
- Beat the egg yolks until thick and lemony.
- Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
- Beat this mixture until thick, then stir into the carrot mixture.
- Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
- Line an 8" springform pan with waxed paper or parchment.
- Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
- Shake pan to make sure breadcrumbs coat evenly.
- Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
- Let cool.
- Mix together glaze ingredients.
- Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
- Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
- Garnish with some candied fruits, if desired.
- Store in a tightly covered cake box.
- This cake improves with age.
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and ensure that you don't forget anything.
- Use Fresh Ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic carrots and other fresh produce.
- Grate Your Own Carrots: Grating your own carrots will give you a more flavorful and textured cake than using pre-shredded carrots.
- Don't Overmix the Batter: Overmixing the batter will make your cake tough. Mix just until the ingredients are combined.
- Bake the Cake in a Bundt Pan: A Bundt pan will give your cake a beautiful shape and allow for even baking.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting to set properly.
- Use a Cream Cheese Frosting: Cream cheese frosting is a classic pairing for carrot cake. It's rich, creamy, and tangy, and it complements the sweetness of the cake perfectly.
- Decorate the Cake with Chopped Nuts or Candied Carrots: Chopped nuts or candied carrots are a delicious and festive way to decorate your carrot cake.
Conclusion:
Carrot cake is a delicious and versatile dessert that can be enjoyed all year round. With its moist texture, sweet flavor, and cream cheese frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give carrot cake a try. You won't be disappointed!
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