Carrot cake with cream cheese icing
- Serves 12
- Estimated Time: 01:46:00
- Easy
- Baking
- United Kingdom
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Classic
Ingredients
#
Method
Timer
Est. Time
1
Finely zest the orange
Carrot Cake
02:00
2
Peel and grate the carrots
Carrot Cake
03:00
3
Lightly beat the eggs in a bowl
Carrot Cake
02:00
4
Preheat your oven to 180ºC / 160ºC Fan
Carrot Cake
01:00
5
Oil, then line the base and sides of an 18cm square cake tin with baking paper
Carrot Cake
03:00
6
Tip the sugar, sunflower oil, and eggs into a mixing bowl
Carrot Cake
02:00
7
Lightly mix with a wooden spoon
Carrot Cake
01:00
8
Stir in the carrots, raisins and orange zest
Carrot Cake
01:00
9
Sift the flour, bicarbonate of soda, cinnamon, ginger and nutmeg into the bowl
Carrot Cake
02:00
10
Mix together until the mixture is soft and close to being runny
Carrot Cake
02:00
11
Pour the mixture into the prepared tin and bake for 45 minutes, or until it feels firm with a spring. You can use a tooth pick or skewer to check to see if the center comes out clean.
Carrot Cake
45:00
12
Finely zest the orange
Cream cheese icing
02:00
13
Juice the orange, making sure there's no seeds
Cream cheese icing
02:00
14
Take the butter out of the fridge to soften
Cream cheese icing
30:00
15
Sift the icing sugar into a large bowl
Cream cheese icing
01:00
16
Add the butter and orange juice
Cream cheese icing
01:00
17
Beat together with a wooden spoon until light and creamy
Cream cheese icing
03:00
18
Cool in the tin for 10 minutes
Carrot Cake
10:00
19
Add the cream cheese and orange zest, then beat until smooth
Cream cheese icing
02:00
20
Cover and chill in the fridge, or until firm enough to spread
Cream cheese icing
30:00
21
Turn it out onto a wire rack, and peel off the paper. Leave for another 20 minutes
Carrot Cake
20:00
22
Once the cake is cooled, spread evenly over the top of the cake
Carrot cake with cream cheese icing
03:00
23
Cut the cake into squares to serve
Carrot cake with cream cheese icing
02:00