Carrot Cake with Cinnamon Frosting
found in Baking - Cakes
Vegetarian |
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Prep: 20 minutes
Cook: 1 hour
Difficulty:
Moderate
Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?
Ingredients
- 1 orange, zested and juiced
- 50g sultanas
- 150ml sunflower oil
- 2 eggs
- 140g brown sugar
- 170g flour (self raising)
- 2 tsp cinnamon
- 2 tsp mixed spice
- 1 tsp bicarbonate of soda
- 140g carrots, coarsely grated
- 50g walnut halves
- 200g low fat soft cheese
- 50g butter
- 85g icing sugar
Directions
1
For best results, put the orange zest and juice in a bowl with the sultanas and leave overnight. If you don’t have time, on the day simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
2
Heat oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4 and grease and line the base and sides of a loaf tin that will hold 2lb. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
3
Once cool, remove from the tin and make the icing. With an electric whisk, beat together the soft cheese, butter, icing sugar and cinnamon until smooth. Spread over the top of the cake and decorate with walnut halves.