A very moist carrot cake with a cinnamon and a light cream cheese icing on top. If you skip the cream cheese icing and simply dust it with icing sugar it will be a dairy free cake.
2 people made this
For the cake
400g caster sugar
2 teaspoons cinnamon
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
250ml vegetable oil (rapeseed is best)
250g plain flour, sifted
220g grated carrots
For the icing
100g cream cheese
100g butter, softened
60g icing sugar
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat your oven to 180 C / Gas 4. Lightly grease a large baking tin.
Beat eggs with sugar, cinnamon, bicarb of soda and baking powder. Keep on mixing while adding oil and sifted flour.
Mix in the carrots till well combined. Transfer the mixture to the prepared tin.
Bake for 45 minutes.
To prepare the icing, place all the ingredients in a heatproof bowl and place it on top of a pot of boiling water. Heat until melted, stirring from time to time. Let cool slightly then spread over cake. Refrigerate till serving.