Carrot Cake with Cream cheese Icing- Annabel Langbein
his moist, flavourful cake is incredibly simple to make and always earns compliments. (I have made this at least 5 times, and my husband who is the biggest carrot cake fan, really thinks it is the BEST recipe he has had! Always begs me to make it)
- Cream Cheese Icing:
- 1 cup neutral oil, eg canola or grapeseed
- 2 cups raw or white sugar
- 4 small eggs
- 1 cup wholemeal flour
- 1 cup plain flour
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon ginger
- 3 cups grated carrot (approx 3 medium carrots)
- 2 teaspoons baking soda
- 1 tablespoon orange juice
- 75 g butter
- 250 g cream cheese (not spreadable kind)
- zest of 1 lemon
- 4 cups icing sugar
- zest of 1 orange
Preparation time 20mins
Cooking time 60mins
Adapted from annabel-langbein.com
Preheat oven to 160ºC. Grease and line a 25cm round tin with baking paper. Place oil, sugar and eggs in the bowl of a food processor; blitz to combine. Add both flours, salt, cinnamon, mixed spice, ginger and grated carrot. Blitz again just to combine – don’t over-mix.
Dissolve baking soda in orange juice and stir into mixture. Spread into prepared tin. Bake 55–60 minutes or until a skewer inserted in the centre comes out clean. Ice when cold with cream cheese icing. Will keep in an airtight container in a cool place for 1 week.
Variation: Add 1 cup raisins and/or ½ cup chopped walnuts.
Cream Cheese Icing: In a food processor, mix together 75g softened but not melted butter, 250g cream cheese, the juice and zest of 1 juicy lemon and 4 cups icing sugar. Blend until smooth then spread over top and sides of cake. Garnish with orange zest.