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Carrot Cake with Cream Cheese Frosting and Edible Flowers

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Ingredients
  

  • ½ cup Brown sugar
  • 1½ cups Vegetable oil
  • 1 cup Golden syrup
  • 6 Eggs
  • 1 tsp Vanilla essence
  • 2 cups Self-rising flour
  • 1 cup Plain flour
  • 2 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 3 cups Grated carrot

Cream Cheese Frosting:

  • 250 grams Packet of cream cheese
  • 1 tbsp Lemon juice
  • 1½ cups Sifted icing sugar

Instructions
 

  • Prepare and Preheat: Grease and line three 20 cm shallow cake tins. Preheat the oven to 160 degrees Celsius.
  • Mix the Wet Ingredients: In a large bowl, combine brown sugar, oil, golden syrup, vanilla essence, and eggs. Whisk until well combined.
  • Combine Dry Ingredients: In another bowl, sift together self-rising flour, plain flour, bicarbonate of soda, and cinnamon. Mix to combine.
  • Bring it Together: Add the wet ingredients to the flour mix and stir until the batter comes together. Fold in the grated carrot.
  • Bake: Divide the cake batter between the three pans. Bake in the preheated oven for approximately 40 minutes or until the cakes are cooked. Check with a skewer.
  • Cool and Frost: Cool the cakes in the pans for 15 minutes before turning them onto a wire rack to cool completely. While the cakes are cooling, prepare Lindy's Cream Cheese Frosting.
  • Lindy's Cream Cheese Frosting: Use an electric mixer or mix master to beat the cream cheese until light and fluffy. Add the lemon juice and sifted icing sugar, beat gently until the frosting is a thick, smooth consistency.
  • Assemble the Cake: Spread frosting on top of two cakes. Layer the cakes, placing the third on top. Secure the layers with a skewer pushed down through the middle. Spread the remaining frosting all over the cake using a palette knife.
  • Refrigerate and Decorate: Refrigerate the cake for an hour. Before serving, decorate with freeze-dried edible flowers for that extra touch of beauty.