The first time I tasted Carrot Cake was after I moved to Ireland. I loved the taste, especially the delicious Cream Cheese Icing.
But it wasn't until recently, that I started making it myself. I tried a few different recipes, adjusted a little bit and found this recipe my favourite. It's light and moist and simply delicious. For my Mother-in-Laws Birthday Cake, I cut the cake in half and put most of the Icing in the middle and some on top and sides, to stick on the Fondant Icing. I used some leftover Cream Cheese Icing as well to stick on the flowers. The White Daisies are made out of the same Fondant Icing and then I 'glued' some of Dr. Oetker's edible paper Flowers on. The cake was a big success, even with the ones who never like Carrot Cake :) I was a very happy baker :)
Ingredients:
- 2 eggs
- 140ml (5fl oz) vegetable oil
- 200g (7oz) soft light brown sugar
- 300g (11oz) grated carrot (weight when grated)
- 100g (31/2oz) raisins
- 75g (3oz) pecans or walnuts, chopped (optional)
- 180g (61/2oz) self raising flour
- Pinch of salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp mixed spice
- grated zest of 1/2 orange
- 1 tsp orange juice
For the orange cream cheese icing:
- 250g (9oz) cream cheese (straight from the fridge)
- 50g (2oz) butter, softened
- 1 tsp vanilla extract
- 275g (10oz) icing sugar, sifted
- Finely grated zest of 1 orange
Method:
You will need a 20cm (8in) round tin
1. Preheat the oven to 150°C (300°F), Gas mark 2. Oil and line the loaf tin with greaseproof paper.
2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
3. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.
4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-11/4 hours or until a skewer inserted into the middle comes out clean.
5. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
6. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.