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Rustic Syrup Carrot Cake

A Twist on the Traditional Carrot Cake

By Bethany GordonPublished 6 years ago 2 min read
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A new approach to the traditional carrot cake by adding maple syrup that oozes that down the cake, this cake will be ideal for garden parties and a tier of rustic wedding cake.

Ingredients

Sponge

  • 3 grated carrots
  • 300ml of vegetable oil
  • 300g of plain flour
  • 3 eggs
  • 300g of light soft brown sugar
  • 1 tbsp of baking powder
  • 3 tbsp of ground cinnamon
  • 3 tbsp of nutmeg
  • 1 tsp of salt
  • 1 tbsp of vanilla extract
  • Maple syrup

Cream Cheese Frosting

  • 50g of butter (soft)
  • Juice of 1/2 lemon
  • 100g of cream cheese
  • 350g of icing sugar

Equipment

  • Three 20 cm sandwich cake tins
  • Baking paper
  • Decoration
  • Elder-flower plant
  • lavender plant
  • leaves
  • Cookie crumbs

For the Sponge

  1. Turn on the oven to 170 degrees or gas mark 3 and line the baking paper with the cake tins. Grease the sides of the cake tins with butter or spray with vegetable oil so the cake doesn't stick to the pan when rising in the oven.
  2. Mix the sugar, eggs and vegetable oil in bowl or with an electric mixer until the mixture is blended together.
  3. Slowly pour the flour into the mixture while mixing, then add the salt, cinnamon, nutmeg, and vanilla extract to the cake batter.
  4. Once all the ingredients are incorporated, stir in the grated carrots.
  5. Place the cake batter equally into the prepared the cake tins and bake for 15-20 minutes or until fully baked in the middle ( You can check with a toothpick or folk in the center of each cake).
  6. Once each layer is taken out of the oven, make small holes at the top of each cake layer several times with a folk or toothpick then pour maple syrup over the cakes. Let the cake cool for 30 minutes or more.

Frosting

  1. While you're waiting for the cakes to cool down begin to make the frosting. Incorporate the butter with 1/3 the amount of the icing sugar into a bowl. Stir the two together until it begins to thicken into frosting.
  2. Add 50g of cream cheese into the mixture and stir it in to loosen the mixture then squeeze in the lemon juice.
  3. Add more of the icing sugar and the rest cream cheese until the frosting is thick. You could add more cream cheese than the amount needed for the frosting to be more soft. If the frosting is not thick enough, make sure to add more icing sugar.

Icing the Cake

  1. Once the cake has cooled down, begin to ice the cake. Take out the cake layers from the cake tins and begin to cream the top of the bottom layer with frosting (make sure to overfill this layer with frosting).
  2. Place the next layer of cake on top the bottom layer and gently squeeze down so the cream cheese frosting is coming out of the sides.
  3. Repeat this step for the layer then add the cream cheese frosting on top of the cake and evenly disperse with a palette knife or ordinary knife.
  4. Finally smooth down the sides of the cake with a palette knife or the spine of a large knife. Ensure that some of the sponge is still showing on the side of cake to give a rustic appeal.

Finishing Touches

  1. Sprinkle the biscuits crumbs on the top edges of the cake and place the elder-flower and lavender plants within the center then decorate around the cake with leaves.
recipe
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About the Creator

Bethany Gordon

Fun, quirky articles to keep you entertained. Instagram: hellobethanygordon

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