Carrot & Raisin Cake with Cream Cheese Frosting

2013-04-05 16.37.58Serves 8-10, prep time 20 minutes, cooking time 1 hour 15 minutes

2 free-range eggs
140 ml vegetable oil

200g light brown sugar
300g grated carrots
175g of raisins
175g self-raising flour
A pinch of salt
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon 
1/2 tsp freshly grated nutmeg 
1/2 tsp mixed spice 

225g cream cheese, chilled
70g butter, at room temperature
1 tsp vanilla extract
300g icing sugar sifted
Zest of an orange
Chopped nuts for the edges

Preheat the oven to 150 degrees Celsius. 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. 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.

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 frosting is smooth. Using a spatula, spread the frosting evenly over the cake. Add some chopped nuts to the edges. Finally, sprinkle some grated zest on the top.


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