Carrot cake with lemon cream cheese icing

by Emma on February 21, 2012

in Home Bakery

Not only has this been tested in the Australian Women’s Weekly test kitchen, it’s been passed my test kitchen as well! Whenever I offer to make any cake, my friends and colleagues seem to request this one. It’s my go-to carrot cake recipe for sure, and can also be made into muffins if you prefer. You can switch in pecans if you’re not a fan of walnuts. Not much more to say really, except ‘let’s get baking!’

Carrot cake with lemon cream cheese icing

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Carrot cake with lemon cream cheese icing

1 cup (250ml) vegetable oil
1 1/3 cups (300g) firmly packed brown sugar
3 eggs
3 cups firmly packed, coarsely grated carrot
1 cup (110g) coarsely chopped walnuts
2 1/2 cups (375g) self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice

Lemon cream cheese icing

30g butter, softened
80g cream cheese, softened (light cream cheese also okay to use)
1 teaspoon finely grated lemon rind
1 1/2 cups (240g) icing sugar

Alternative // Lactose-free icing

110g dairy-free margarine, softened
1 teaspoon finely grated lemon rind
1 1/2 cups (240g) icing sugar

Preheat oven to moderate temperature (180 degrees C/160 degrees C fan-forced). Grease a deep 22cm-round cake tin and line base with baking paper.

Put grated carrot and chopped walnuts into a large mixing bowl.

Beat oil, sugar and eggs in a small bowl with electric mixer until thick and creamy. Transfer the mixture into the carrot and walnuts; using a wooden spoon, stir together to combine. Then stir in sifted dry ingredients. Pour mixture into the cake tin. Bake, uncovered, for about 1 1/4 hours. Stand cake for 5 minutes and then turn out onto a wire rack, turning the cake top-side up to cool.

Make lemon cream cheese icing. Spread the cold cake with icing.

Lemon cream cheese icing

Beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy (for the lactose-free version, this would just be margarine and lemon rind). Gradually beat in the sifted icing sugar until frosting is of a spreadable consistency.

Walnuts or no nuts; What do you prefer in your carrot cake?

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