Recipe: Carrot cake with cream cheese frosting

As the winter months approach and the chill starts to fill the air, we start to reach for the comfort food and what is more comforting than a luscious moist light carrot cake with lashings of cream cheese frosting.  This is an original Dimpsey recipe from our very own Sally who works in the office. Nom nom nom!

carrotcake

Ingredients

Cake:

  • 250 ml sunflower oil
  • 4 large eggs
  • 225 g light muscovado sugar
  • 200 g carrots, coarsly grated
  • 350 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon
  • juice and zest of 1 orange

Frosting:

  • 110g butter, softened
  • 225g cream cheese
  • 480g icing sugar
  • 2 teaspoons vanilla extract
  • zest of 1 orange (keep the juice for something else!)

Method

  1. Preheat the oven to 180C/Gas 4/fan 160C
  2. Mix together the sugar and butter until fully beaten and mixed
  3. Add everything else in and mix. The mixture will be loose and almost runny, this is good, it is a very moist cake.
  4. Add to a lined and greased cake tin and bake for 40-45 minutes. Depending on your oven it may take longer, simply place a knife or skewer into the centre of the cake, when it comes out clean, your cake is cooked.
  5. When cooked, remove and allow to cool.
  6. To make the frosting whisk everything together in a bowl, allow to chill in the fridge for 30 minutes then add to the top of the cooled cooked cake.
  7. Enjoy!