COOLE SWAN CARROT CAKE BUNDT WITH CREAM CHEESE FROSTING AND CRANBERRIES
325g Plain Flour
1/2 tsp. Bread Soda
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Ground All Spice
1/2 tsp. Ground Cloves
280ml Vegetable Oil
300g Brown Sugar
5 Medium Eggs
300g Peeled Grated Carrots
Coole Swan Cream Cheese Frosting
100ml Coole Swan
200g Icing Sugar
200g Unsalted Buttermilk
100g Cream Cheese
Fresh Cranberries to garnish
Preheat your oven to 160C, and generously grease your (2.5ltr) bundt tin. Set aside.
Sift your flour, soda, baking powder and spices into a large bowl, add the walnut and set aside.
In a mixing bowl, whisk the oil and sugar until pale. Gradually add the eggs and finally the grated carrot.
Fold the flour mixture into this and pour the batter into the prepared tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.
Leave to cool for 10 minutes in the tin then remove from the mould onto a wire rack to cool completely.
For the Coole Swan cream cheese frosting, beat the room temperature butter and icing sugar together until light and airy, add the Coole Swan fold in. Finally add the cream cheese and combine. Don’t over mix at this point.
To serve, place the cake onto a serving platter, fill the centre with the cream cheese frosting and top with cranberries or seasonal fruit of your choice.