This Carrot Cake is moist and flavorful with grated carrots and is frosted with a delicious cream cheese frosting.Truly my best-ever carrot cake recipe. Recipie adapted from:” Avova Tea Time”

For the cake you will need:

• 200g caster sugar
• 2 eggs
• 200ml sunflower oil
• 200g self raising flour
• 1/2 tsp mixed spice
• 1/2 tsp salt
• 200g carrots peeled and grated
• 1/2 tsp vanilla essence

For the topping:

• 175g full-fat cream cheese (Philadelphia)
• 50g unsalted butter
• Juice and grated zest of 1/2 lemon
• 5-6 tabelspoon icing sugar

Line loaf tin (900g) with baking parchment.
Whisk the sugar, eggs and oil together until thick and pale (this will take about 10 minutes).
Next mix in the flour, mixed spice and salt. Stir in the carrots and vanilla essence.
Pour the mixture into the tin and bake in an oven preheated to 170C for 1 hour or until a skewer inserted into the centre comes out clean.

To make the topping, beat the cream cheese, butter, lemon juice and zest together, then beat in the icing sugar.

When completely cold split the cake in half horizontally  Spread the bottom half with the frosting then sit the other half on top and swirl the remaining frosting over the top.

 

 

 

Tagged: carrot, flour, frosting, oil, philadelphia cheese