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!
wholemeal plain flour
zest finely grated
For the icing
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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