There’s something quite comforting about carrot cake. I’m not sure what part I like best, the sponge that’s not too sweet, the light cream cheese frosting sitting on top, or the fact I can kid myself it’s healthy because of all the veg! So when I had a friend who was in need of a little cheering up I thought this would be perfect as a little treat.
This makes enough to fill 2 small loaf tins. I’m a fan of no frills carrot cake, but feel free to add 70g chopped walnuts or sultanas to this:
- 200g soft light brown sugar
- 2 eggs
- 200ml sunflower oil
- 200g plain flour
- 2/3 teaspoon bicarb
- 2/3 teaspoon baking powder
- 2/3 teaspoon ground cinnamon
- 1/3 teaspoon ground ginger
- 1/3 teaspoon salt
- 1/4 teaspoon vanilla
- 200g grated carrots
Preheat the oven to 170 C and grease and line two loaf tins.
Put the sugar, eggs and oil in a bowl or freestanding electric mixer and beat until well incorporated. Slowly add all the dry ingredients and continue to beat until combined. Finally, stir in the carrots and walnuts or sultanas if wanted.
Pour into the tins and bake for about 50 minutes. They’ll be risen and golden when they’re ready, and a skewer should come out clean. Leave them to cool for a good half hour in the tins before turning out onto a wire rack.
Now it’s time for the cream cheese frosting. You’ll need:
- 75g soft unsalted butter
- 120g cream cheese
- 420g icing sugar
- fondant carrots to decorate.
Beat the butter and cream cheese together for a good couple of minutes until pale and creamy. Add the icing sugar in two stages and beat for another couple of minutes until nice and light. You could smooth it over the loaves if that’s what you fancy, but I decided to have a go at some piping. This is the nozzle I used:
Hold the piping bag at right angles to the top of the loaf and squeeze the frosting out in swirls to get a nice effect all over the top. You can’t really go wrong, people will be impressed with whatever you do!
Finally, top with fondant carrots if you like, and present it to whoever you think might need a little cheer-up. It’s like an edible hug.