Carrot Cake with Cream Cheese Icing
This moist two-layer carrot cake with its velvety cream cheese icing makes a delicious treat or dessert that all will enjoy!
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Servings: 10 servings
Ingredients
- 175 g brown sugar
- 2 eggs
- 2/3 cup oil
- 175 g wholemeal plain flour
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 orange zest finely grated
- 200 g grated carrot
For the icing
- 225 g cream cheese
- 110 g butter softened
- 225 g icing sugar
- 1 tsp vanilla essence
Instructions
Make the Cake Batter
- Preheat the oven to 190˚C and line 2x 20cm round can tins with baking paper.
- Whisk the sugar, eggs and oil together until thick.
- Fold in the flour, baking powder, and spices and mix well.
- Add the orange zest and the carrot.
- Divide the mixture between the two pans and bake for 30-35 mins.
- Let cool in the tin for a couple of minutes, before removing and cooling completely on a cooling rack. Once the cake is cooled, then it is ready to be iced.
Make the Icing
- Beat the cream cheese and butter together until light and fluffy.
- Then beat in the icing sugar, a little at a time.
- Add the vanilla and whisk until smooth and light.
- Use one-third of the icing to sandwich the cakes together and the other half over the rest of the cake.
- Decorate with a little nutmeg. You could also add a few chopped nuts to the top of the cake for decoration.
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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.