I remember Mum making Zucchini and Carrot Cake when I was growing up, and the only part I would eat was the icing. That recipe is nothing like this one, but time has certainly changed my tastes, and my feelings towards veggies, especially their addition to cakes.
This recipe, has been so incredibly popular since I published it previously, and I’ve had so many requests for it, that I simply couldn’t leave you waiting any longer. As a Thank You for your patience, support, following and banter, I present you Ohhh Emmm Geee Carrot Cake with Cream Cheese Frosting.
Some tips for you: This will make a HEAP of frosting. You can store the excess in an airtight container in the fridge. It will last well.
You’re welcome to bake as a whole cake if preferred. Bake for around 40-50 minutes and use the same ‘ready’ technique as the cupcakes.
Throw in a zucchini. Mum was onto something! The kids won’t even know. Seriously!
These are lovely and fluffy on the day of baking, but also become beautifully moist over the following days, so it’s ok to bake a day before serving.
Feel free to add some crushed walnuts to the mixture before baking, or on the icing for decoration.
Carrot Cake with Cream Cheese Frosting
Cake
200 grams sugar
3 carrots (chopped in 3cm pieces)
100 grams lightly flavoured oil (light olive, grapeseed etc)
2 eggs
1 tspn baking powder
1 tspn bicarb soda
1 tspn ground cinnamon
1 tspn salt
210 grams plain flour
Frosting
250 grams Philadelphia cream cheese
60 grams butter
1 tspn vanilla essence
360 grams icing sugar
Cake
Preheat oven to 170°C (fan forced) and grease a 12 cup muffin tray
Mill sugar 2 seconds, speed 9
Add carrots in bowl and chop 6 seconds, speed 6. Scrape sides.
Add remaining cake ingredients and mix 5 seconds, speed 4. Scrape sides and repeat if necessary.
Pour into muffin moulds, filling ¾ full, and bake for 15-20 mins. (This time will be dependant on the size of your moulds and your oven). The cakes are ready when a skewer comes out clean, or the cakes spring back when lightly pushed).
Remove from tray and allow to cool on rack.
Frosting
Pop all ingredients in bowl and mix for 30 seconds, speed 4. Scrape sides and repeat until smooth.
Apply to cooled cakes with a knife or piping bag
Amazing as always !