- June 2016
- Serves 12
- Hands-on time 30 min, oven time 40-45 min, plus cooling and chilling
Pineapple, coconut and vanilla provide dreamy tropical flavours in this naked carrot cake recipe – it’s bound to be the hero of any afternoon tea. We’ve got six more naked cakes to check out, too.
- 45.6g (19.5g saturated)
- 62.3g (42.7g sugars)
If you don’t want to use edible flowers, try arranging sliced mango on top of the cake instead, but do it just before serving so it doesn’t bleed into the icing.
If you prefer, you can bake the cake mixture in one deep, loose-bottomed 20cm cake tin – for a slightly narrower, taller cake. Bake for about 1 hour 20 mins – a skewer inserted in the centre should come out clean. If the cake isn’t quite done, bake for another 5 minutes, then check again. Remove from the oven, cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely. Once cool, slice the cake in half horizontally using a large, sharp serrated knife (a bread knife is good). When icing the cake, put the slightly domed top half of the cake face down to form the bottom layer, then sandwich together with icing and the other sponge layer, as in the recipe. This will give you a flat, sharp upper surface for icing the top and sides.
The iced cake will keep for up to 5 days in the fridge in a sealed container.
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