Carrot & Raisin Cake with Cream Cheese Frosting


May 20, 2013 by marksetchfield

IMG_0848Serves 8-10, prep time 20 minutes, coking time 1 hour 15 minutes

2 eggs
140 ml vegetable oil

7 oz light brown sugar
10 oz grated carrots
6 oz raisins
6 oz self-raising flour
1 pinch of salt
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon 
1/2 tsp freshly grated nutmeg 
1/2 tsp mixed spice 

For the orange cream cheese icing
8 oz cream cheese, chilled
2 oz butter, at room temperature
1 tsp vanilla extract
10 oz icing sugar, sifted
Zest of 1 orange
Chopped nuts for the edges

Preheat the oven to 150 degrees celsius/gas mark 2. Oil and line a large loaf tin with greaseproof paper. Beat the eggs in a bowl, and then add the oil, brown sugar, grated carrots and raisins. Sift in the rest of the dry ingredients and mix together. Pour the mixture into the prepared tin, smooth the surface and bake in the oven for 1 hour and 15 minutes, or until a knife inserted into the middle comes out clean. Remove from the oven and allow the cake to cool in the tin for about five minutes, then tip out and cool on a wire rack.

For the icing
Mix the cream cheese and butter together in a bowl until the mixture is combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix until the icing is smooth. Using a spatula, spread the icing evenly over the cake. Add some chopped nuts to the edges. Finally, sprinkle some grated zest on the top.


2 thoughts on “Carrot & Raisin Cake with Cream Cheese Frosting

  1. […] Carrot & Raison Cake with Cream Cheese Frosting. […]

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