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!

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