Persian-style carrot cake
Give classic carrot cake a stylish twist with our Persian-inspired toppings.
Note: + cooling & 20 mins setting time
- 3 2/3 cups (550g) plain flour
- 1 tbs bicarbonate of soda
- 2 tsp baking powder
- 1 1/2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 cups (440g) brown sugar
- 100g walnuts, coarsely chopped
- 80g raisins, coarsely chopped
- 6 Coles Australian Free Range Eggs
- 2 cups (500ml) vegetable oil
- 1kg carrots, peeled, coarsely grated
- 250g cream cheese, softened
- 60g butter, softened
- 1 cup (160g) icing sugar mixture
- 2 tsp rosewater essence
- 1/4 cup (30g) finely chopped pistachio kernels
Preheat oven to 180°C. Grease two 20cm (base measurement) square cake pans. Line bases and sides with baking paper. Sift flour, bicarbonate of soda, baking powder, mixed spice, cinnamon and cloves into a large bowl. Stir in the brown sugar, walnut and raisins.
Whisk eggs and oil in a bowl until well combined. Add to the flour mixture with the carrot. Fold until just combined. Divide the mixture evenly between prepared pans. Bake for 55 mins or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins to cool before turning onto a wire rack to cool completely.
Use an electric mixer to beat cream cheese and butter in a bowl until pale and creamy. Add icing sugar and beat until smooth. Beat in the rosewater.
Trim the top of 1 cake to level. Place on a plate. Spread the top with ½ cup (125ml) of the icing. Top with the remaining cake, base-side down. Spread the remaining icing over the top and sides of the cake. Place the cake in the fridge for 20 mins to set. Sprinkle with pistachio. Cut into pieces to serve.
Serve with Turkish delight, pomegranate seeds and orange zest