Carrot Cake with Cream Cheese Icing
It's time for carrot cake!
There are many recipes out there but you definitely need to find your own delicious version. I've recipe tested quite a few but now I'm finally happy with my own version. In this recipe I had used olive oil instead of butter and also brown sugar instead of caster sugar for a more caramelised taste and spiced with gorgeous cinnamon, ginger and nutmeg.
I'm so glad to share it with you.
200ml light extra virgin olive oil
160g brown sugar
3 carrots, grated (approx 280g)
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
2 tsp baking powder
1 tsp bi-carb soda
250g plain flour
Cream Cheese Icing:
250g cream cheese, softened
120g icing sugar, sifted
50ml light extra virgin olive oil
Preheat oven to 160°C
Oil and line a 20cm round baking tin.
In a stand mixer place eggs, brown sugar, and olive oil. Use a balloon whisk to mix until fully combined.
Add the carrots and mix gently through.
In a separate bowl, sift all the dry ingredients and mix through carrot mixture until just combined. Do not overwork it.
Pour into your prepared tin and bake for 45-55 minutes or until a cake tester comes out clean.
Remove from oven and let cool 10min before placing on a cooling rack.
Cream cheese icing:
In a stand mixer, add the softened cream cheese and sifted icing sugar. Whisk until combined.
Keep whisking while slowly streaming in the olive oil until fully combined, light and creamy.
Once the cake has cooled, decorate with your luscious icing.
Optional: top with candied walnuts, almonds or pecans and orange zest.