August 17, 2014

Moist Carrot Cake with Cream Cheese Icing

Last month we were delighted to have The Bubbalino Kitchen and her sweet kids to visit.  I decided to whip an old family recipe for morning tea - Carrot Cupcakes with Cream Cheese Icing.  The recipe makes one large cake or a dozen cupcakes.  They are beautifully moist and best eaten with a fork.

Moist Carrot Cake with Cream Cheese Icing

1 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 cup sugar
2 eggs
1/2 cup oil
2 1/2 cups grated carrot

2 tbsp softened butter
1/4 cup cream cheese
1 cup icing sugar
1/2 tsp grated lemon rind

To make cake:
Sift flour, baking powder, baking soda and cinnamon in to a bowl.
Stir in sugar.
Beat eggs and oil together in a separate bowl.
Add egg mixture and carrot into dry mixture.
Stir until combined.
Pour mixture in to a greased and lined cake tin.
Bake at 180°C for 35-40 minutes or until a skewer comes out clean.
Leave in the tin for 10 minutes before turning out on to a cooling rack

To make icing:
Beat together the butter and cream cheese until creamy.
Add icing sugar and lemon rind beating well to combine.
Ice once cake is completely cool.

Enjoy x

To make cupcakes, divide mixture between 12 cupcake cases and decrease cooking time.  I found around 20 minutes was perfect.

1 comment:

  1. this recipe looks great and doesn't use heaps of flash ingredients either! cant wait to try it! thanks for posting