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Carrot Cake with cream cheese topping

This carrot cake recipe will put an end to your search for the perfect carrot cake
recipe�� Found it ages ago from one of mom’s recipe books and have been
using it ever since. Fluffy, moist, and full of flavor, the cream adds even more to
it! You can choose to add pecans and walnuts, some people even add raisins, bit
I prefer not to include any of these ingredients.
1 cup self-raising flour
1 cup plain all-purpose flour
2 tsp ground cinnamon
1 teaspoon ground ginger
1/2 tsp ground nutmeg
1 tsp bicarbonate of soda
1 cup oil
1 cup soft brown sugar
4 eggs
1/2 cup golden syrup
2 1/2 cups grated carrot
1/2 cup chopped pecans or walnuts(optional)
Lemon Icing
175g cream cheese, softened
60g butter, softened
1 1/2 cups icing sugar
1 tsp vanilla essence
1-2 tsp lemon juice
Preheat the oven to warm 160 degrees. Lightly grease a 23 cm round cake tin
and line the base and side with baking paper. (Usually I put butter at first then
flour without using the baking paper at all).
Sift the flours, spices and soda into a large bowl and make a well in the center.
Whisk together the oil, sugar, eggs, and golden syrup in a bowl until combined.
Add this mixture to the well in the flour and gradually stir into the dry ingredients
with a metal spoon until smooth. Stir in the carrots and the nuts, then spoon into
the tin and smooth the surface. Bake for 1 hour 30 minutes.(it might be done
before that so check it out after an hour).
Leave cake to cool.
For the lemon icing, beat the cream cheese and butter with electric beaters until
smooth. Gradually add the icing sugar alternately with the vanilla and the lemon
juice, beating until light and creamy.
Sprinkle with freshly grated nutmeg!

Watch the method here:

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