How to Make a Baby Shower Cake for a Boy
Learn step by step how to make this carrot cake with cream cheese frosting for a baby shower or any other celebration!
Servings: 30 slices
Calories: 462kcal
Equipment
- 3 15cm diameter round cake tins
Ingredients
Carrot Cake
- 300 g muscovado sugar
- 300 g light brown sugar
- 6 eggs extra-large
- 600 ml sunflower oil
- 600 g self-raising flour
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ teaspoon ground cloves
- 1 tablespoon vanilla extract
- 600 g carrots grated
- 200 g walnuts chopped
Cream Cheese Frosting
- 230 grams unsalted butter
- 200 grams icing sugar
- 690 grams cream cheese
- 1 teaspoon vanilla extract
Instructions
Carrot Cake
- Preheat the oven to 180°C and prepare three 15cm diameter cake tins with oil and baking paper.
- In a bowl of an electric mixer fitted with a paddle attachment, add the eggs, sugars, and oil. Beat until well combined.
- Sift together the flour, salt, and spices.
- Add the dry ingredients to the egg mixture and beat until just combined.
- Add the grated carrots and walnuts and mix together with a wooden spoon.
- Pour the batter into the prepared cake tins and bake in a preheated oven for about 45 minutes or until a skewer inserted into the center of the cake comes out clean. Remove the cakes from the oven.
- Allow the cakes to cool in their tins and then remove them from the tins and wrap them in clingfilm and place them in the fridge overnight.
Cream Cheese Frosting
- In a bowl of an electric mixer fitted with a whisk attachment add the butter. Beat at high speed until the butter is light and fluffy, and white in color. This can take up to 10 minutes.
- Add the icing sugar and beat again.
- Change to a paddle attachment and add the cubed cream cheese, beat at a low speed to start with, and once combined beat at a high speed for about 5 minutes. Be sure to scrape down the sides of the bowl as you go.
- Once the icing is fluffy, and smooth add it to a piping bag.
Cake Assembly
- Remove the plastic wrap from the cakes and place one cake layer on a cake plate. Pipe a layer of frosting on the surface of the cake layer and smooth it out. Continue with all three layers.
- Pipe a thin layer of frosting over the surface of the cake, the sides, and the top. Smooth out the frosting with a cake scraper. Place the cake in the fridge to set for a minimum of 1 hour.
- Color the remaining frosting with the color of your choice and add it to a piping bag. Remove the cake from the fridge and pipe a layer of frosting over the sides and the top. Smooth the frosting out with a cake scraper. Refrigerate the cake for another hour.
- Remove the cake from the fridge and decorate with mini meringues and cake toppers.
Nutrition
Calories: 462kcal | Carbohydrates: 47g | Protein: 6g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 221mg | Potassium: 183mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3613IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
