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GSABO - S2 - Recipes

Carrot Surprise Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Vanilla sponge:

  • 5 eggs, separated
  • 125g castor sugar
  • 2 tsp vanila essence
  • 95g self-raising flour, sifted
  • pinch salt
  • 1-2 drops food colouring, orange

Carrot cake:

  • 250g brown sugar
  • 240g vegetable oil
  • 4 eggs
  • 100g crushed pineapple
  • 1 tsp vanilla essence
  • 315g cake flour, sifted
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp cloves, ground
  • 1/2 tsp salt
  • 260g carrots, grated
  • 200g pecan nuts, chopped

Dairy-free icing:

  • 500g icing sugar, sifted
  • 160g margarine (canola)
  • 1 1/2 tsp almond milk
  • 1/2 tsp apple cider vinegar
  • 1 tsp vanilla essence
  • 1/2 tsp lemon juice
  • pinch salt

Marshmallow fondant:

  • 10 marshmallows, white
  • 1/2 tbsp margarine (canola)
  • 1 tbsp water
  • 1 1/2 - 2 cups icing sugar, sifted

Fondant leaves:

  • 30g marshmallow fondant
  • 1 drop food colouring, green

Fondant carrots:

  • 60g marshmallow fondant
  • 1 drop food colouring, green

Preparation method

Vanilla sponge:

  • Preheat oven to 190 C
  • Line a 34x23 cm baking tray with parchment paper
  • Whisk together the egg yolks, castor sugar and vanilla, until very light and fluffy
  • Whisk in the orange food colouring
  • Whisk the egg whites until stiff peaks form
  • Fold the sifted flour and salt into the egg yolk mixture, until just combined
  • Carefully fold in the egg whites
  • Pour into baking tray and bake for 10-15 minutes or until sponge is firm to touch
  • Turn out onto a cooling rack and allow to cool
  • Using a carrot shaped cutter, cut out as many carrots out of the orange sponge
  • Place in the freezer

Carrot cake:

  • Preheat oven 180 C
  • Beat together the sugar, eggs and vanilla and then add the oil
  • Mix in the crushed pineapple
  • In a separate bowl, mix together the dry ingredients
  • Add the dry ingredients to the wet ingredients and mix until combined
  • Fold in the pecan nuts and carrots
  • Remove the carrot shaped sponge pieces from the freezer
  • Place the pieces flat side down (pointing up) in the middle of the loaf tin
  • Carefully pour the carrot cake batter around the sponge, until just covered
  • Bake for 40-50 minutes, until an inserted skewer comes out clean
  • Allow to cool for 10 minutes in the loaf tin before cooling completely on a cooling rack

Dairy-free icing:

  • Cream together the margarine and half the icing sugar
  • Add the icing sugar, salt, almond milk, vinegar, vanilla essence and lemon juice
  • Mix until well combined and a smooth icing is formed
  • Place in the fridge until ready to use

Marshmallow fondant:

  • Place the marshmallows, margarine and water in a microwave-safe bowl
  • Melt in the microwave on high heat for 30-45 seconds and stir until smooth
  • Add half of the icing sugar and stir
  • Add more icing sugar, until a soft ball is formed
  • Knead on a surface dusted with icing sugar, adding more icing sugar as needed

Fondant leaves:

  • Mix some food colouring into the fondant to make it green
  • Cut out some leaves using a cookie cutter

Fondant carrots:

  • Mix some food colouring into the fondant to make it orange
  • Shape into 4-5 carrots and decorate with the fondant leaves

Assembly:

  • Ice the loaf with the dairy-free icing
  • Sprinkle some pecan nuts over the top of the cake
  • Place the fondant leaves down the middle of the cake and decorate with fondant carrots