My latest obsession
I have to admit, I had never tried carrot cake until recently, just the thought of carrot in cake had put me off for years. However, we had some cream cheese that needed to be used up and we thought why not try carrot cakes with frosting. I must admit I was sceptical at first, but even just after ‘licking’ the bowl out I was sold. And just to put it out there, you can not taste the carrots at all!!
The best thing about carrot cake is that it’s so moist. I mean there’s nothing worse than dry cake and you literally never have to worry about this problem. I shamefully have eaten a few too many cupcakes, but they are just too good not to. The recipe makes about 12, so in a family of four they go pretty quick!!
I’ve always been a fan of fruit cakes and although these aren’t fruit cakes, they kinda have a similar sort of taste. (Okay I totally sound a little weird here, but do you know what I mean??)So basically I just love the cinnamon flavour in these.
150g Self Raising Flour
1 Teaspoon of baking powder
1 Teaspoon of cinnamon
1/2 Teaspoon of All Spice
125g Brown Sugar
3 Small Carrots
- Preheat the oven to 180 degrees
- Mix all the dry ingredients together in a large mixing bowl.
- Add the Butter, Eggs and grate the carrots in.
- Mix until a smooth consistency is a achieved
- Bake for around 20 minutes, or until cooked through.
For the frosting combine cream cheese, icing sugar and a tad of lemon juice. I honestly can’t even tell you the measurements because I just did it to taste . Oooops. But for a rough idea I used half a pot of Philadelphia, at least 5 table spoons of icing sugar and squeezed in half a lemon. The lemon compliments the cake so so well, it’s like a match made in heaven.
Let me know if you make these or just enjoy carrot cake as much as me.