Carrot cake with cream cheese icing

    Carrot cake with cream cheese icing

    5saves
    1hr20min


    1 person made this

    About this recipe: A cake that tastes great and is good for you is handy to have in your repertoire.

    Ingredients
    Serves: 12 

    • FOR THE CAKE
    • 450 g (3¾ cups) self-raising flour
    • 1½ tablespoons ground allspice
    • 1½ teaspoons bicarbonate of soda
    • 500 ml (2 cups) buttermilk
    • 125 ml (½ cup) vegetable oil
    • 330 g (1½ cups) white sugar
    • 3 large eggs
    • 2 teaspoons vanilla essence
    • 450 g finely grated carrots (3 cups, or about 8 or 9 medium carrots, peeled)
    • FOR THE ICING
    • 225 g (1 cup) low-fat cream cheese, at room temperature
    • 1 tablespoon buttermilk
    • 1 teaspoon vanilla essence
    • 250 g (2 cups) icing sugar, sifted

    Directions
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180°C. Lightly grease a 25-cm fluted ring tin with non-stick cooking spray and dust with flour, tapping out any excess.
    2. Sift the flour, mixed spice and bicarbonate of soda into a large bowl and make a well in the centre. Whisk the buttermilk, oil, sugar, eggs and 2 teaspoons of vanilla essence in another bowl until frothy. Pour into flour mixture and stir until just combined. Fold in the grated carrots.
    3. Pour the batter into the prepared tin; smooth the top. Tap the tin lightly on a flat surface a few times to break up air bubbles. Bake for about 50 minutes, or until a skewer inserted in centre comes out clean. Cool in the tin for 10 minutes, and then turn onto a wire rack; flip the cake top-side up. Cool completely.
    4. Beat the softened cream cheese in a medium bowl until smooth. Beat in
    5. 1 teaspoon vanilla essence and 1 tablespoon buttermilk until combined. Gradually stir in the icing sugar just until smooth.
    6. Place the cake on a serving plate and coat with the icing, letting some run down the side. Refrigerate cake until ready to serve.

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