Barrett’s Ridge Carrot Cake
Give this perennial favourite a whole new twist using Barrett’s Ridge Ginger Mix.
A new and interesting variation of a delicious classic. A light and fluffy cake made with grated carrots and chopped nuts and topped with a rich cream-cheese icing. There’s plenty of ginger in the mix but you might want to spice things up even more.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
- Yield2 x 8 inch cakes
For the Cake
- 1 x Barrett’s Ridge Beer Bread Mix – Ginger
- 2 Cups grated carrots
- 1 Cup chopped pecans
- 375ml Milk
For the Icing
- 1/2 Cup butter, softened
- 1/2 Cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cups confectioners’ sugar
Preheat the oven to 180 degrees C.
Grease and flour two 8 or 9-inch pans, and line the bottoms of the pans with parchment paper.
Empty Barrett’s Ridge Beer Bread mix into bowl and mix with the milk.
Stir in carrots and fold in the toasted pecans.
Pour an even amount of batter into each of the prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Let the cakes cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
While the cake cools, prepare the cream cheese icing.
For the Icing
With a beater, cream the cream cheese and butter until completely combined and fluffy.
Stir in the vanilla and the confectioners’ sugar and mix until the icing has reached your desired consistency.
Once the cake is cooled completely, place one cake layer, flat side up, on a serving platter, and spread frosting on top. Place the second cake layer, flat side up, on top of the frosted layer and repeat.
Decorate as desired.