Autumn carrot cake: Savoury sweet cake for the cooler months

It’s a cool autumn day and you’re thinking about a tasty dessert to make for a birthday party or other event. The great thing about cake is that it’s always welcome, in any weather on any occasion. The cold months are perfect for something savoury and an autumn carrot cake is the baked goodness you’ve been looking for. It’s a carrot cake that everybody can get on board with and your next tea party will never be the same either.

Making your autumn carrot cake

When grating the carrots, make sure that you use the smallest setting so that the texture isn’t too rough. Carrot cake is known for its layers, so bake in a few tins and you can then stack them. Your homemade cream cheese filling will keep the layers together, improve texture and look great in your photos. The savoury flavours are improved by using cinnamon and you can easily add a dash of nutmeg too. Top with your cream cheese frosting and a few walnuts or almonds.

It’s the perfect cake for cold winter months. Autumn carrot cake is easy to bake and great for birthdays, tea parties and any event with family and friends.

Autumn carrot cake recipe

5 from 1 vote

Recipe by Petrus Madutlela Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

This week, all I really wanted was Carrot Cake and now you probably do as well. Here’s how to make it yourself.

Ingredients

• Butter, for greasing

• 200 g 200 plain flour

• 1 1/2 tsp 1 1/2 baking powder

• 1 tsp 1 bicarbonate of soda

• 2 tsp 2 ground cinnamon

• 2 tsp 2 mixed spice

• 80 g 80 desiccated coconut

• 140 ml 140 vegetable oil

• 200 g 200 light muscovado sugar

• 4 medium 4 eggs, free range

• 2 tsp 2 salt

• 400 g 400 carrots, grated

• For the Icing

• 200 g 200 cream cheese

• 170 g 170 icing sugar, sifted

• 120 g 120 unsalted butter, softened

• 1 tsp 1 vanilla extract

• Zest of an orange

• A handful of pistachio, walnut or pecan nuts, chopped

Method

• Heat the oven to fan 160°C – 180°C. Grease and line two 22 cm cake tins.
• Sift the flour with the baking powder, bicarbonate of soda and spices into a large bowl, and add the desiccated coconut.
• Whisk the eggs, oil and brown sugar together until fluffy with an electric mixer or electric hand whisk.
• With your machine set to low, carefully add the dry ingredients, and then fold in the grated carrots.
• Divide the mixture into the prepared cake tins and spread it evenly.
• Bake for 35 – 40 minutes, until a knife inserted into the centre of the cake comes out clean.
• Leave the cake in the tin for 15 minutes then transfer to a wire rack to cool.
• For the Icing
• While your cake is cooling, beat together the cream cheese, icing sugar, butter and vanilla extract, using your mixer or electric whisk, for at least 5 minutes until the mixture is smooth. Then mix in the orange zest. 
• To finish, sandwich the cake together using a third of the icing, and use the remainder to cover the top and side. Coat the side of the cake with the chopped nuts of your choice, and sprinkle the remaining nuts on top.

Notes

• You will need two 22 cm cake tins for this recipe.

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