Serves:
Preparation time: 15 minutes
Cook time: 35 - 45 minutes
You’ll love this incredibly moist and moreish carrot cake with an ultra-creamy cream cheese frosting. Simple, sweet and perfect with a cuppa anytime in the day.
Preheat the oven to 180°C
1) Grease baking tin with butter and line with baking paper.
2) In a bowl, whisk the oil, muscovado sugar and eggs together until smooth and there are no lumps of sugar. Sift over the flour, bicarbonate of soda, baking powder, ground cinnamon and ground cloves and add the orange zest and a pinch of salt. Whisk until evenly combined, then fold through the carrots. Pour into the prepared tray and smooth into the corners.
3) Bake on the middle shelf of the oven for 35-45 minutes until golden. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
4) To make the frosting, beat the butter and half the orange zest using an electric whisk until soft and creamy. Sift over the icing sugar and beat for 2-3 minutes until evenly combined. Beat in the cold soft cheese for 3-4 minutes until fully light and fluffy.
5) Spread the frosting over the cooled cake and sprinkle over the remaining orange zest to serve.
For the cake
200ml vegetable oil
200g light muscovado sugar
3 large eggs
200g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground cinnamon
½ tsp ground cloves
Zest of ½ orange
200g peeled & grated carrots
Dromona Butter for greasing
For the cream cheese frosting
100g Dromona Butter
Zest of 1 orange
300g icing sugar
125g cold full-fat soft cheese
