This is my favourite cake. Cover it in a light cream cheese icing with a hint of lemon, and serve at room temperature. Also makes a great breakfast with tea.
Mechanic
The high oil content, 480 ml to 360g of flour, makes this exceptionally moist and keeps it that way for days. Refrigerating the layers overnight before icing firms the crumb so they don’t slide and the icing goes on cleanly.
Cake
- 600g (3 cups) sugar
- 480 ml (2 cups) canola oil
- 6 eggs
- 500g (4½ cups) carrot, finely grated
- 360g (3 cups) AP flour
- 1½ tablespoons cinnamon
- 3 teaspoons baking soda
- ¾ teaspoon salt
- 1½ teaspoons vanilla extract
- 100g (1 cup) walnuts, roughly chopped
Heat the oven to 150°C (300°F). Oil and flour three 23 cm (9-inch) round cake pans.
Beat the sugar and oil together until combined. Add the eggs one at a time, beating after each. Mix in the carrots, vanilla, and walnuts.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Fold the dry ingredients into the wet until just combined.
Divide the batter evenly between the three pans. Bake 60 minutes, or until a toothpick comes out clean. Cool in pans, then run a knife around the edge before inverting. Wrap layers in plastic wrap and refrigerate overnight before icing.
Icing
- 310g (11 oz) cream cheese, at room temperature
- 170g (¾ cup) unsalted butter, at room temperature
- 360g (3 cups) icing sugar
- ½ teaspoon vanilla extract
- ½ teaspoon finely grated lemon zest
- 100g (1 cup) walnuts, roughly chopped, for finishing
Beat the cream cheese and butter together until smooth. Sift in the icing sugar and beat until fluffy. Mix in the vanilla and lemon zest.
Spread icing between each layer and over the top and sides of the assembled cake. Press the chopped walnuts into the sides.
Notes
- Bruce’s birthday cake, originally from Afterthoughts Dessert Restaurant.
- Keeps refrigerated up to a week, since the icing is cream cheese. Bring it to room temperature before serving.