Jimmy's Carrot Cake


PREP TIME 20 minutes
COOK TIME 1 hour


1 cup Four Roses plain flour, sifted
1 cup caster sugar
½ tsp cinnamon
1 tsp of saffron liquid and threads (8-12 strands, soaked overnight)
1 tsp baking powder
Pinch of Tasman sea salt
1 ½ cup grated raw carrots
1 cup walnuts, chopped
2 eggs
¾ cup canola oil

For the cream cheese frosting;
300g cream cheese
190g Ashgrove unsalted butter
200g caster sugar
½ tsp vanilla paste
¼ cup pecans, to serve


Step 1
Preheat oven to 180ºC and line a baking tin. Using a stand mixer combine flour, sugar, baking powder and cinnamon. Gradually add in the canola oil and eggs, mix until well combined. Add in the saffron, vanilla paste and carrot. Mix for 1 minute. Add in walnuts and mix for another 10-30 seconds. Place mix into the baking tin and cook for approximately 50 to 55 minutes.

Step 2
Meanwhile, to make the cream cheese frosting add the softened cream cheese and butter to a mixing bowl. Using a flat beater, mix until light and fluffy. Add in vanilla paste and gradually add the sugar. Mix until sugar is well dissolved.

To assemble, once the carrot cake has cooled, cut through the center and spread around ¼ to ½ of the cream cheese frosting in the middle. To frost the top, use a piping bag to pipe teardrops to the top of the cake. Use remaining frosting around the sides. To finish, sprinkle some finely chopped pecans over the top.