User Manual

FALCON AUTUMN SERIES
25
2 cups (300g) self-raising flour
1 tsp baking powder
200g brown sugar
100g caster sugar
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
½ tsp salt
4 eggs
2 tsp vanilla extract
1 cup (250g) Greek yoghurt
¾ cup vegetable oil
400g carrots, peeled & finely grated
150g pistachios, roughly chopped
Caramel Frosting
200g caster sugar
¼ cup water
¾ cup cream
500g ricotta
Preheat oven to 160°C Fan
or 180°C Conventional
Grease a deep 20cm cake tin and line the base
with baking paper.
Place flour, baking powder, brown sugar, caster
sugar, cinnamon, ginger, mixed spice and salt in
a large bowl and whisk to combine. In another
bowl, add the eggs, vanilla, yoghurt and oil and
whisk to combine. Pour into the flour mixture
along with the carrots and mix together until just
combined. Spoon into cake tin and bake for 1
hour, or until cooked in the centre when tested
with a skewer. Cool in tin for 10 minutes then turn
out onto wire cooling rack to cool completely.
To make the frosting, place sugar and water in a
small saucepan over medium heat and stir until
sugar has melted. Bring to a simmer and continue
to cook without stirring for 3 minutes, or until
it turns to a golden caramel. Remove from heat
and whisk in cream until smooth. Set aside to
cool to room temperature. Place ricotta in a food
processor and blend until smooth. Add most of
the cooled caramel, reserving 2 tablespoons for
serving, and blend until combined.
To assemble, halve the cake horizontally so you
have 2 even layers. Place the bottom layer onto
serving plate. Spread with half the frosting and
sprinkle over half the pistachios. Top with the
other layer of cake and cover with the remaining
frosting. Drizzle with reserved caramel and
sprinkle with remaining pistachios.
Spiced Carrot Cake with
Pistachios
ingredients
method
Prep time
20 mins
Cooking time
65 mins
Serves
8 -10