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Carrot cake with light cream cheese icing Recipes
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Recipe Name : Carrot cake with light cream cheese icing
Country : United States
Rating :
Category : Home > Vegetarian > Carrot
Chef : Kim Coverdale
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INGREDIENTS


1 cup grated carrot (see note)
2 eggs
1/2 cup rice bran oil
3/4 cup firmly packed brown sugar
3/4 cup sultanas
1/2 cup cold water
2 cups self-raising flour
1 teaspoon mixed spice
Light cream cheese icing
20g butter, softened
80g light cream cheese, softened
1 teaspoon finely grated lemon rind
1 1/2 cups icing sugar mixture, sifted
DIRECTION


Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.

Place carrot, eggs, oil, sugar, sultanas, flour, mixed spice and 1/2 cup cold water in a large bowl. Stir to combine.

Spoon mixture into prepared pan. Smooth top. Bake for 1 hour or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during cooking). Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.

Make light cream cheese icing: Using an electric mixer, beat butter, cream cheese and lemon rind until smooth. Gradually beat in icing sugar until mixture is light and fluffy. Spread icing over cake. Serve.
NOTE:

You will need 2 medium carrots, peeled, for this recipe.
SOURCE:

http://www.taste.com.au/recipes/19234/carrot+cake+with+light+cream+cheese+icing