Super Soft Carrot Cake
South Africa
Cuisinier en devenir
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A three-layer carrot cake spiced with cinnamon and mixed spice, drizzled with orange juice while still warm, and filled with cream cheese frosting. The contributor is South African, and the cake is presented as a fixture of tea parties and meetings there. Carrot cake is European in origin, so it sits in Worldwide Recipes. Its ancestry runs back to medieval carrot puddings, made at a time when sweeteners were expensive and carrots were among the sweetest things available, which is the grain of truth behind the source's note that carrots were once used to sweeten confectionery. The modern iced cake is a twentieth-century development, and its firm adoption into South African home baking is real and worth recording, even though the dish is not African in origin. Two things about this version are its own. Treacle sugar, alongside brown sugar, is a distinctly South African ingredient and gives a deeper, more molasses-like flavour than brown sugar alone. And the orange juice poured over the layers as they come out of the oven is what the title's "super soft" refers to, the same principle as soaking a sponge in syrup, using juice instead. The source's ingredient list garbles the frosting quantities. The proportions here come from its written recipe, which is coherent.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Heat the oven to 180°C.
Whisk the eggs in a medium bowl, then mix in the canola oil and vanilla essence.
Whisk in the treacle and brown sugars until fully combined, followed by the milk. Set aside.
Sift the flour into a large bowl and mix in the cinnamon and mixed spice.
Combine the wet ingredients with the dry and mix until there are no lumps, then fold the grated carrot through.
Line a 30 cm pan with baking paper or butter it well. Divide the batter into three equal portions and bake them one at a time, 30 minutes each, so you end up with three layers. With three pans you can do it in one go.
For the icing, whisk the butter in a medium bowl for 3 to 4 minutes until it looks fluffy. Sift in the icing sugar and whisk until incorporated, then whisk in the vanilla essence and cream cheese until smooth. Set aside.
Drizzle orange juice over the cakes as soon as they come out of the oven. This is what keeps them soft.
Once cool, assemble by layering cake and frosting all the way to the top.
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