Carrot Cake with Cream Cheese Icing

Looking back I seem to be blogging about a lot of ‘favourite things’ recently and quite frankly, this cake is no exception.

Carrot cake is my absolute favourite type of cake and for this reason, I have been privileged to try a fair few! The following recipe belongs to an old flatmate and friend of mine. This cake has it all. Generally a repeat offender if I ever need to bake a cake for someone or something!

The photo illustrates two cakes using this recipe and a layer of delicious cream cheese icing in between. In hindsight, I’d say I was just being a little too ambitious and a single layer cake works just as well, if not better.

Classic Carrot Cake

For the cake

  • 1 cup wholemeal flour
  • 1 cup plain white flour
  • 2 tsp baking soda
  • 2 cups raw sugar
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 cup oil
  • 4 eggs (beaten)
  • 3 cups finely grated carrot

For the cream cheese icing

  • 8 tablespoons cream cheese
  • 50 grams of butter
  • 2 cups sifted icing sugar
  • 1 tsp vanilla

Mix all ingredients together in a large bowl. Grease and line a round cake tin. Pour mixture into tin. Bake at 180 degrees for about 1 hour or until cooked. Ice when cool.

Mix together ingredients for the cream cheese icing. Ice cake and sprinkle with 1 cup of chopped nuts and apricots!


2 thoughts on “Carrot Cake with Cream Cheese Icing

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s