Another excuse for cake came up last week. And since it was my choice (yes, it was my birthday!) I decided to make a cake with a real treat on top (and inside too).
Carrot Cake with Cream Cheese Frosting!
It’s a favourite of mine without any decoration, but the frosting makes it special. I added some pretty crystalised sugar too. 😉 Here’s a closer look!
For the cake:
- two 20cm (8 inch) cake tins, greased and floured
- 235g (2 sticks) butter, softened
- 235g (1 cup) brown sugar/granulated sugar mix
- 235g (a scant 2 cups) self-raising flour
- pinch of salt
- 4 free-range eggs
- 3 carrots, grated
- 25 – 30ml (2 tbsps) orange juice
- 25ml milk (about 2 tbsps) (may not be necessary)
- zest and juice of 1 organic lemon
Cream together the sugar and butter until smooth. Beat in eggs, one at a time, and then orange and lemon juice and zest. Fold in sifted flour and salt very gently. Fold in grated carrots. Add extra milk if batter is thick – it should drop off the spoon. Divide between two sandwich tins and bake for at least 40 minutes, or until golden and firm in the middle.
For the frosting :
- 150g (3/5 cup) cream cheese
- 50g (about 1/2 stick)butter
- 200g (1 3/5 cups) icing sugar
- Squirt of lemon juice (optional)
Beat the frosting ingredients until smooth. Use as filling and topping once the cake has cooled completely. (Decorate with sparkly sugar for a special occasion!)
Here’s a slice just for you!