Carrot Cake Lamington by @benshewry

2h25

9 servings

🌾

340 g

Plain flour

🍬

630 g

Caster sugar

🫙

10 g

Baking powder

🫙

6 g

Baking soda

🪵

2 tsp

Ground cinnamon

🌰

120 ml

Walnuts

🧂

Sea salt

🥛

360 ml

Full cream milk

💧

160 ml

Water

🫗

180 ml

Neutral oil

🥚

2

Eggs

🍶

16 ml

White vinegar

🍦

1 tsp

Vanilla paste

🥕

220 g

Carrot

🍍

500 g

Pineapple

🫙

2

Star anise

🪵

1

Cinnamon quill

🍋

1 tsp

Lemon juice

🧀

250 g

Spreadable cream cheese

🍬

60 ml + 340 g

Icing sugar

🍋

1 tsp

Lemon zest

🍫

240 ml

White chocolate

🥥

260 g

Desiccated coconut

  1. Preheat

    Preheat the oven to 180°C and grease and line a deep 20cm square tin.

  2. Sift
    • Plain flour
    • Caster sugar
    • Ground cinnamon

    Sift the flour, baking powder and baking soda into a bowl, then whisk in the sugar, cinnamon, walnuts and salt.

  3. Whisk
    • Full cream milk
    • Water
    • Neutral oil

    Whisk the wet ingredients, mix into the dry ingredients until just combined, then fold in the carrot.

  4. Pour

    Pour the batter into the tin and bake for about 65 minutes, not opening the oven for the first 50, checking with a skewer.

  5. Cool

    Cool the cake in the tin, then chill for 1-2 hours.

  6. Simmer
    • Pineapple
    • Caster sugar
    • Star anise

    Simmer the pineapple, sugar and spices over medium heat for about 20 minutes at 111°C, stirring as it thickens.

  7. Stir
    • Vanilla paste
    • Lemon juice
    • Sea salt

    Off the heat, stir the vanilla, lemon juice and salt into the jam.

  8. Cool

    Cool the jam, remove the spices and chill.

  9. Mix
    • Spreadable cream cheese
    • Icing sugar
    • Lemon zest

    Mix the cream cheese icing ingredients until smooth, then chill until spreadable.

  10. Whisk
    • White chocolate
    • Full cream milk
    • Icing sugar

    Whisk the white chocolate into the hot milk until melted, then whisk in the icing sugar a cup at a time, keeping the icing warm.

  11. Halve

    Halve the cold cake horizontally.

  12. Spread
    • Pineapple
    • Spreadable cream cheese

    Spread the jam, then the cream cheese icing, over the base.

  13. Cut

    Replace the top, chill until firm, then cut into 9 squares.

  14. Dip
    • White chocolate
    • Desiccated coconut

    Dip each square in the white chocolate icing, letting the excess drip off.

Carrot Cake Lamington by @benshewry

2h25

9 servings

🌾

340 g

Plain flour

🍬

630 g

Caster sugar

🫙

10 g

Baking powder

🫙

6 g

Baking soda

🪵

2 tsp

Ground cinnamon

🌰

120 ml

Walnuts

🧂

Sea salt

🥛

360 ml

Full cream milk

💧

160 ml

Water

🫗

180 ml

Neutral oil

🥚

2

Eggs

🍶

16 ml

White vinegar

🍦

1 tsp

Vanilla paste

🥕

220 g

Carrot

🍍

500 g

Pineapple

🫙

2

Star anise

🪵

1

Cinnamon quill

🍋

1 tsp

Lemon juice

🧀

250 g

Spreadable cream cheese

🍬

60 ml + 340 g

Icing sugar

🍋

1 tsp

Lemon zest

🍫

240 ml

White chocolate

🥥

260 g

Desiccated coconut

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C and grease and line a deep 20cm square tin.

    🍰Cake tin

  2. Step 2/14

    Sift the flour, baking powder and baking soda into a bowl, then whisk in the sugar, cinnamon, walnuts and salt.

    🌾Plain flour
    🫙Baking powder
    🫙Baking soda
    🍬Caster sugar
    🪵Ground cinnamon
    🌰Walnuts
    🧂Sea salt
    🥣Mixing bowl
    🧺Sifter
    🥄Whisk

  3. Step 3/14

    Whisk the wet ingredients, mix into the dry ingredients until just combined, then fold in the carrot.

    🥛Full cream milk
    💧Water
    🫗Neutral oil
    🥚Eggs
    🍶White vinegar
    🍦Vanilla paste
    🥕Carrot
    🥣Mixing bowl
    🥄Whisk
    🥄Spatula

  4. Step 4/14

    Pour the batter into the tin and bake for about 65 minutes, not opening the oven for the first 50, checking with a skewer.

    🍰Cake tin
    🍢Skewer

  5. Step 5/14

    Cool the cake in the tin, then chill for 1-2 hours.

    ✨Cooling rack

  6. Step 6/14

    Simmer the pineapple, sugar and spices over medium heat for about 20 minutes at 111°C, stirring as it thickens.

    🍍Pineapple
    🍬Caster sugar
    🫙Star anise
    🪵Cinnamon quill
    🍲Saucepan
    🥄Spatula

  7. Step 7/14

    Off the heat, stir the vanilla, lemon juice and salt into the jam.

    🍦Vanilla paste
    🍋Lemon juice
    🧂Sea salt
    🍲Saucepan
    🥄Spatula

  8. Step 8/14

    Cool the jam, remove the spices and chill.

  9. Step 9/14

    Mix the cream cheese icing ingredients until smooth, then chill until spreadable.

    🧀Spreadable cream cheese
    🍬Icing sugar
    🍋Lemon zest
    🥣Mixing bowl
    🥄Whisk

  10. Step 10/14

    Whisk the white chocolate into the hot milk until melted, then whisk in the icing sugar a cup at a time, keeping the icing warm.

    🍫White chocolate
    🥛Full cream milk
    🍬Icing sugar
    🍲Saucepan
    🥄Whisk

  11. Step 11/14

    Halve the cold cake horizontally.

    🔪Knife

  12. Step 12/14

    Spread the jam, then the cream cheese icing, over the base.

    🍍Pineapple
    🧀Spreadable cream cheese
    🥄Spatula

  13. Step 13/14

    Replace the top, chill until firm, then cut into 9 squares.

    🔪Knife

  14. Step 14/14

    Dip each square in the white chocolate icing, letting the excess drip off.

    🍫White chocolate
    🥥Desiccated coconut

Composition

Ingredients

Types

Grains, Sugar, Leavening agent, Spices, Nuts, Dairy, Liquid, Fats and oils, Eggs, Condiments, Flavorings, Vegetables, Fruits

Ingredients

Plain flour, Caster sugar, Baking powder, Baking soda, Ground cinnamon, Walnuts, Sea salt, Full cream milk, Water, Neutral oil, Eggs, White vinegar, Vanilla paste, Carrot, Pineapple, Star anise, Cinnamon quill, Lemon juice, Spreadable cream cheese, Icing sugar, Lemon zest, White chocolate, Desiccated coconut

Notes

Plain flour (for the carrot cake), Caster sugar (for the carrot cake), Walnuts (finely ground), Sea salt (large pinch, for the carrot cake), Full cream milk (for the carrot cake), Vanilla paste (for the carrot cake), Carrot (coarsely grated), Pineapple (cut into 5mm dice), Icing sugar (sifted, for the cream cheese icing, for the white chocolate icing), Desiccated coconut (to coat)

Allergens

Gluten, Tree nuts, Milk, Eggs, Sulphites

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

540 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 75g, Fat: 24g, Fiber: 2.5g, Sugars: 56g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 1.4mg, Sodium: 280mg, Potassium: 240mg

Vitamins

Vitamin A: 1800IU, Vitamin C: 8mg, Vitamin B2 (Riboflavin): 0.15mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

1 hour 25 minutes

Overall

2 hours 25 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Party, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@benshewry

Origin

Cuisine

Australian

Geographic

Australia, Oceania

Various

Aspect

Texture

Moist, Creamy, Chewy, Crumbly

Flavors

Sweet, Spiced, Citrus, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerated storage : 4-5 days (store in an airtight container,keep chilled due to cream cheese icing filling), Frozen storage : up to 2 months (wrap individual squares tightly before dipping or freeze undipped cake squares,thaw in the fridge before icing or serving), Room temperature : a few hours (fine briefly for serving at a party,not recommended for extended storage due to dairy filling)