Berry Decadent Carrot Cake
By BerryWorld
Published on 16 May 2022
This is next level carrot cake adding juicy berries to the moist carrot
mix. Perfect with the creamy vanilla frostingTime and servings
45 minsTotal time
8Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 300 g of cream cheese
- 150 g of berryworld berries
- 3 large eggs
- 175 ml of sunflower oil
- 230 g of self raising flour
- 200 g of light muscovado sugar
- 0.5 tsp of baking powder
- 50 g of desiccated coconut
- 60 g of flaked almonds
- 1 tsp of ground cinnamon
- 200 g of carrots, roughly grated
- 50 g of icing sugar
- 1 tsp of vanilla paste
Method
Step 1
Preheat the oven to 180C/fan 160C/gas 4. Line 2 x 20cm loose bottomed cake tins.Step 2
Mix together the eggs and oil in a jug.Step 3
Place the flour, sugar, baking powder, coconut, flaked almonds and cinnamon in a large bowl and mix really well.Step 4
Pour the egg and oil mixture into the flour mixture and using a spatula or wooden spoon mix everything together well. Fold in the carrots and berries - you should now have a think batter which drops easily from a spoon.Step 5
Divide the mixture between the two cake tins and place in the middle of the oven and bake for 25 – 30 minutes.Step 6
Whilst the cake is cooking make the frosting. Whisk the cream cheese, icing sugar and vanilla paste until fully mixed and is light and fluffy , you may find it easier to use a stand mixer of hand held electric whisk. Transfer to a bowl and place in the fridge to cool.Step 7
Once the cakes are cooked remove from the oven and leave to cool in the tins for 5 minutes before removing from the tins and transferring to a wire cooling rack. Leave to cool completely.Step 8
When cool sandwich the two cakes together with a little of the frosting then spread the rest of the frosting it all over the top and sides of the cake.Step 9
Decorate with the remaining berries and serve.