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Carrot cake
Carrot cake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a decadent carrot cake with creamy icing - an ideal treat for your afternoon break.
Ingredients:
  • Vegetable oil, for greasing
  • 150g (1 cup) plain flour
  • 120g (3/4 cup) wholemeal plain flour
  • 5.00 gm bicarbonate of soda
  • 4.00 gm baking powder
  • 2.50 gm freshly grated or ground nutmeg
  • 250g (1 1/4 cups, firmly packed) brown sugar
  • 400g (about 2 medium) carrots, peeled, grated
  • 100g walnuts, roughly chopped
  • 3 eggs
  • 250mls (1 cup) vegetable oil
  • 160g cream cheese
  • 80g (1/2 cup) icing sugar, sifted
  • 1 orange, rind finely grated
Instructions:
  • Preheat your oven to 180°C.
  • Grease a 20cm square cake pan with vegetable oil and line the base with non-stick baking paper.
  • Combine the plain flour, wholemeal flour, bicarbonate of soda, baking powder, and nutmeg by sifting them into a large bowl. Combine the bran with the flour, then mix in the brown sugar, grated carrot, and walnuts until well combined.
  • In a medium mixing bowl, vigorously whisk together the eggs and vegetable oil until pale. Gently fold this mixture into the dry ingredients using a large metal spoon until just combined.
  • Pour the cake batter into the pan and bake in a preheated oven for 35 minutes, or until a skewer inserted in the center comes out clean. Let it rest in the pan for 10 minutes before transferring to a wire rack to cool.
  • Combine cream cheese, powdered sugar, and orange zest in a food processor; blend until smooth.
  • Spread the luscious icing over the chilled cake and serve in enticing slices. Keep the cake fresh in a sealed container in the fridge for up to 4 days.

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