Carrot Cake with Cream Cheese Icing

My son loves Carrot Cake, but not sure if he just loves the icing more, I suspect it could be.  But I’m not complaining, I really enjoy both and happy to make both!!  I split the batter in half and cooked it in two tins, then doubled the cream cheese icing recipe so I could layer the middle of the cake with more cream cheese icing, you can never have too much of this icing!

Find the Cream Cheese Icing Recipe here.

Katrina

Carrot Cake with Cream cheese Frosting

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course: Baking

Cuisine: Australian

Ingredients Method

Ingredients

  

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• ▢ 1 cup brown sugar
• ▢ 1 cup vegetable oil
• ▢ 3 eggs
• ▢ pinch salt
• ▢ 1/2 teaspoon bicarb soda
• ▢ 2 cups self raising flour
• ▢ 2 cups carrot finely grated (approx 4 large carrots)
• ▢ 1/2 cup walnuts finely chopped
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon nutmeg

Cream Cheese Frosting

• ▢ 300 g icing sugar
• ▢ 125 g cream cheese cubed
• ▢ 50 g butter room temp

Method

 

1. ▢
   Preheat oven to 180C
2. ▢
   Grease round cake tin
3. ▢
   Beat sugar and oil until combined
4. ▢
   Add 1 egg at a time, continue beating for another 2 minutes
5. ▢
   Add salt, bicarb soda, carrots, flour, walnuts and spices
6. ▢
   Mix until all combined
7. ▢
   Spoon mixture into tin and bake for 35-45 minutes or until lightly golden, reduce time slightly if you are splitting the mixture into two tins.

Icing

1. ▢
   Beat the icing sugar and butter together with an electric mixer until well combined.
2. ▢
   Add the cream cheese and beat slowly for 1 minute
3. ▢
   Turn the mixer to medium high, beating for a further 4 minutes or until icing is light and fluffy.

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