Carrot cake with cream cheese icing

Name: Carrot Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3/4 cup self raising flour; 3/4 cup wholemeal flour; 1 tsp mixed spice; ½ tsp ground cinnamon; ½ tsp ground ginger; 1 tsp baking soda; 1 cup caster sugar; 3 large eggs; 1 cup Olivado extra virgin macadamia nut oil; 1 tsp vanilla essence; ¾ cup FreshLife Californian walnut pieces; 2 cups grated carrot; 1/2 cup FreshLife seedless raisins; 2 Tbsp desiccated coconut; 125 g cream cheese (softened); 50 g butter (softened); 2 1/2 cups icing sugar; Nuts and dried fruits (to garnish)

A slice of cake sliding out on a knife from a whole cake with cream icing decorated with nuts & fruits.

There’s nothing better than a spiced carrot cake with whipped cream cheese icing. We use macadamia oil in the batter so it’s delicious and nutritious and add chopped walnuts for texture. Yum!

Print Pin Rate

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert, Snack

Servings whole cake

Equipment

Kenwood Titanium Chef Baker XL Black

Ingredients

¾ cup self raising flour
¾ cup wholemeal flour
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp baking soda
1 cup caster sugar
3 large eggs
1 cup Olivado extra virgin macadamia nut oil
1 tsp vanilla essence
¾ cup FreshLife Californian walnut pieces
2 cups grated carrot
½ cup FreshLife seedless raisins
2 Tbsp desiccated coconut

Cream Cheese Icing:

125 g cream cheese softened
50 g butter softened
2 ½ cups icing sugar
Nuts and dried fruits to garnish

Instructions

Preheat your oven to 180°C.
Sift flours, spices and soda into a large mixing bowl.
Add all remaining ingredients and stir with a wooden spoon until just combined, don’t beat.
Grease well or line a 20-23cm cake (or ring tin 6cm deep) with baking paper. Pour cake mixture into the prepared tin and smooth the surface.
Bake for one hour (or until it springs back). (Meanwhile, prepare the cream cheese icing.)
Cream Cheese Icing: beat all ingredients together until you get a smooth frosting consistency. Set aside.
Remove your carrot cake from the oven and leave to cool for 10 minutes before peeling away baking paper if using. Turn out your cake onto a wire rack and cool completely.
Spread the top of the cake with Cream Cheese Icing. Spread over the top of the carrot cake. Decorate with chopped nuts and a collection of dried fruits. (eg. raisins, sultanas, dried cranberries, hazelnuts, walnuts or currants).

Notes

The best way to check if your cake is cooked is to insert a skewer into the centre of the cake and if it comes out clean, take it out of the oven.
3/4 cup of chopped walnuts is one 70g bag of walnut pieces from the supermarket.
1 cup of grated carrot is one peeled, large carrot.
We very lightly beat the eggs before adding to the mixture.