- 380g plain flour
- 3 tsp baking powder
- 1½ tsp baking soda
- ¼ tsp salt
- 1½ tsp cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
- 150g brown sugar
- 140g granulated sugar
- 90g Horlicks Original
- 6 eggs
- 200ml vegetable oil
- 150g apple sauce
- 400g grated carrots
- 200g unsalted butter, softened
- 300g cream cheese, room temperature
- 650g icing sugar
- 2 tsp vanilla extract
- 2 tbsp Horlicks Original
Preheat the oven to 175°C (160°C fan oven).
Line three 20cm cake pans with baking paper.
In a large mixing bowl, whisk together the dry ingredients including the sugar.
Add the oil, apple sauce and two eggs into the dry ingredients and mix using an electric mixer until combined (the mixture doesn't need to be smooth at this point).
Add another two eggs and mix again to fully incorporate them, then mix in the remaining two eggs until the mixture is smooth.
Fold in the grated carrots and divide the mixture evenly between the three prepared pans.
Horlicks Hint: For extra flavour, why not try adding chopped pecans or walnuts to the cake mixture.
Bake each cake for 35-40 minutes or until a toothpick inserted comes out clean. Let them cool down in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.
Cream Cheese Frosting
To make the frosting, mix together the cream cheese and butter until fluffy.
Add vanilla, Horlicks Original and ⅓ of the icing sugar and mix until completely combined.
Add the rest of the icing sugar and mix for a few minutes until light and fluffy. Cover with cling film and refrigerate until ready to use (just make sure you whip again before using!)
Top tip: Don’t panic if your frosting is too soft, just add a tbsp of icing sugar to thicken it up. Or, if it's too thick, loosen it with a tbsp of whole milk.
Spread out a thin layer of the cream cheese frosting between the three cake layers, then frost the top and the sides of the cake. Decorate with carrot sugar decorations, chopped nuts or candied fruit!