- Yield: 12 servings
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 90
- Carbohydrate Content: 9g
- Cholesterol Content: 25mg
- Fat Content: 6g
- Fiber Content: 2g
- Protein Content: 1g
- Saturated Fat Content: 2g
- Sodium Content: 85mg
- Sugar Content: 5g
Frosted Spiced Carrot Cake
Two-Tiered Spiced Carrot Cake with Cream Cheese Frosting and sprinkled with golden dust. This is a great winter dessert: soft texture, full flavours, spicy but not too much makes the cake perfectly. Carrots have been used in desserts since the Middle Ages because they are somewhat sweet by themselves. The carrot cake persuades children to eat their vegetables with pleasure. The cinnamon and nutmeg are crucial to the carrot cake’s taste. This recipe is so easy and whips up in just minutes.
Ingredients
- carrots - 1.5 cups (grated)
- plain flour - 1 cup
- wholemeal wheat flour - 0.5 cup
- light demerara sugar - 1 cup
- baking powder - 2 teaspoons
- eggs - 4
- sunflower oil - 1 cup
- raisins - 100g
- walnuts - 100g (chopped)
- vanilla extract - 1 teaspoon
- ground cinnamon - 1 teaspoon
- ground nutmeg - 0.5 teaspoon
- ground cloves - 0.5 teaspoon
- ground ginger - 1 teaspoon
- orange - 1 (zest)
- salt - a pinch
- Frosting
- cream cheese - 300g
- soft unsalted butter - 90g
- icing sugar - 1 cup
- lemon juice - 2 tablespoons
Instructions
- Place the eggs and sugar into a large bowl. Using an electric whisk, beat until light and fluffy, few minutes. Add oil and vanilla and beat together.
- Sift both flours, baking powder, salt and spices and mix well.
- Gently fold the carrot, orange zest, walnuts and raising into the cake batter, ensuring it is evenly blended throughout.
- Preheat the oven to 175°C.
- Line the base of the tin with parchment and place it inside the tin (22cm round springform cake tin, 4-5cm deep). Pour in the cake mix and smooth with palette knife.
- Bake for 45 minutes until golden and well risen, and a skewer inserted into the centre of a cake comes out clean.
- Once it’s done, remove from the oven and place on a wire rack to cool.
- Meanwhile, combine the butter, cream cheese, icing sugar and lemon juice. Using an electric whisk, mix until smooth, pale and fluffy.
- When completely cold split the cake in half horizontally. Spread the bottom half with the frosting then sit the other half on top and swirl the remaining frosting over the top. Transfer to a serving plate or cake stand.
