Carrot cake with cream cheese icing
Thursday August 23, 2012
Prep time: 20 minutes Cooking time: 1 hour 10 minutes
Ingredients: 1 cup self-raising flour
1/2 cup plain flour
1 teaspoon bi-carb soda
1/2 teaspoon cinnamon
3 carrots (about 300g) grated
150g walnuts, roughly chopped
1/2 cup brown sugar
3/4cup olive or vegetable oil
1/2 cup golden syrup
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
250g cream cheese
1/2 cup icing mixture
Method: Preheat oven to 160C. Grease a 24cm spring-form cake tin and line the base with baking paper.
In a large bowl, combine the flours, bicarb soda and cinnamon and mix well. Stir through the carrots and walnuts. In a separate bowl, combine the brown sugar, oil, syrup, eggs and 1 teaspoon vanilla.
Pour the wet ingredients into the dry and stir until just combined.
Pour into tin and bake for 1 hour ten minutes, or until dark golden and set. Remove from the oven and cool for ten minutes before removing to a wire rack to cool.
Combine the cream cheese, icing mixture and remaining vanilla. Beat with electric beaters until light and fluffy.
Ice the cake when it is completely cold.