Carrot cake is one of those that is a crowd favourite. A moist cake with the addition of a cheat zesty cream cheese icing.

What You'll Need - Makes one loaf

  • 1 .5 Cups Flour
  • 2 Cups Grated Carrots (2-3 Carrots)
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Cooking Oil
  • 3 Eggs
  • 1.5 Tsp Baking Powder
  • 1 Tsp Ground Cinnamon
  • 2 Tsp Vanilla Essence
  • 120g Cream Cheese (Full Fat)
  • 50g Butter
  • 60g Icing Sugar
  • 1 Lemon

Prep - 20 Minutes

  • Preheat oven to 180 degrees bake
  • Peel and grate your carrots
  • Place carrots in a large bowl, add cooking oil, vanilla essence and combine
  • Break the eggs separately, whisk and add to the carrots
  • Add the sugar and ground cinnamon and combine.
  • Add in the flour and baking powder and combine gently using a spatula or a flat spoon. Do not over mix.
  • Place the mix into a greased bread tin

Let's Get Cooking - 45 Minutes

  • Place the bread tin into the oven and cook for 30-45 minutes. To check if the cake is cooked, pierce the center with a knife. The knife should have no dough on it when you pull it out.
  • While the Cake is cooking, you can make the cream cheese and lemon icing
  • In a bowl place cream cheese and butter and whisk with a mixer or a whisk until creamy and combined.
  • Zest the lemon and add to the cream cheese together with the juice of half the lemon.
  • Add the icing sugar and whisk until combined and fluffy. Store in the fridge until ready to be used.
  • Spread overcooked cake.