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Carrot Cake with Cinnamon Frosting
found in Baking - Cakes

Serves:    8  

icon Vegetarian

FIBRE
 
2g
7% RDA
CALORIES
 
592
30% RDA
CARBS.
 
51g
20% RDA
PROTEIN
 
7g
14% RDA
FAT
High
41g
59% RDA
SAT. FAT
High
14g
58% RDA
SALT
Medium
0.83g
21% RDA
SUGAR
High
36g
40% RDA

Prep: 20 minutes
Cook: 1 hour

Difficulty:     
Moderate

Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?

Ingredients  scales
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.



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