Carrot cake with cream cheese glaze

Carrot cake with cream cheese glaze


150 people made this

About this recipe: A sumptuous and moist carrot cake, studded with sultanas and spiced with cinnamon and nutmeg. Instead of the usual cream cheese frosting, however, this calls for a light cream cheese glaze. You can use two 20 or 23cm round cake tins instead of the tube cake tin; simply adjust baking time as necessary.

Kathleen Dickerson

Serves: 12 

  • 350g grated carrots
  • 4 eggs
  • 275ml vegetable oil
  • 400g caster sugar
  • 250g sifted plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 150g sultanas
  • Cream cheese glaze
  • 150g icing sugar
  • 75g cream cheese
  • 1 tablespoon golden syrup
  • 1/2 teaspoon vanilla extract

Prep:40min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr40min 

  1. Beat together the eggs, oil and caster sugar. Blend mixture for thirty seconds.
  2. Sift together flour, baking powder, bicarb, salt and spices. Add the carrots and sultanas. Pour egg mixture into dry ingredients, and mix well.
  3. Pour cake mixture into well greased 25cm tube or bundt cake tin. Bake at 180 C / Gas 4 oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
  4. To make Cream Cheese Glaze: Blend together icing sugar, cream cheese, syrup and vanilla. Spread over cooled cake.

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