Unlike chocolate or cherries or even cream, one thing most families have in their fridge at any given time is carrots. For a cake that has a bit more oomph than vanilla, but without the expense of a chocolate torte, carrot cake is your friend. And best of all, it can all be done in a few steps in your food processor!
This carrot cake recipe includes beautiful pecan nuts, but you can just as easily leave them out if your family has allergies. A lush not-too-sweet cream cheese icing tops off the cake nicely and if there’s one thing I can be sure of, people will be requesting seconds.
400g carrots, peeled and roughly chopped
1 cup of pecans
1 cup brown sugar
½ cup caster sugar
1½ cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda (bicarb soda)
2 teaspoons ground cinnamon
½ cup vegetable oil
¼ cup natural Greek yoghurt
2 teaspoons vanilla essence (or vanilla bean paste)
For the icing
250g cream cheese, softened
1/3 cup icing sugar
1 tablespoon lemon juice
1 teaspoon vanilla essence (or vanilla bean paste)
- Preheat oven to 160°c. Place the carrot and pecans in a food processor and blitz until finely chopped.
- Add the flour, bicarb soda, baking powder, brown sugar, caster sugar, cinnamon, vanilla, oil, eggs and yoghurt to the mix and scrape down the bowl until just combined. Try to refrain from over blitzing!
- Pour the mixture into a lined and greased 22cm round springform tin and bake for an hour or until just cooked when tested with a skewer.
- Allow the cake to cool in the tin completely.
- Make the cream cheese icing by placing the cream cheese, lemon juice, sugar and vanilla in a clean food processor and blend until smooth. Spread the icing over the cake. Sprinkle with extra cinnamon and crushed pecans if you want to. Go on, you know you do.
An adapted recipe from the Donna Hay file, this carrot cake will serve 10 to 12 people.
Make sure to browse our recipe archives for more great meal ideas and treats to try.