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!
Yummm, this looks delicious! Carrot cake is the ultimate…I think cream cheese icing is one of the best creations of all time… 🙂
I totally agree! Thanks for the comment.