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Carrot Cake with Cream Cheese Icing

  • Cooking time40 minutes
  • Prep time30 minutes
  • Servings8 portions
recipe image Carrot Cake with Cream Cheese Icing

Ingredients

  • 100g Stork tub (room temperature)
  • 60g brown sugar
  • 2 tablespoons honey
  • 50ml semi-skimmed milk
  • 1 egg
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 200g plain flour
  • 10g baking powder (about 2/3 sachet)
  • 200g grated carrots
  • 50g chopped walnuts
  • For the icing:
  • 120g icing sugar
  • 250g cream cheese
  • 1 tablespoon lemon juice and zest
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat the oven to 180°C.
  2. In a bowl mix the Stork with brown sugar and honey with a spoon or mixer for 5-8 minutes (it takes longer if you use a spoon). Stir in the milk, egg, cinnamon and vanilla, and mix well.
  3. Sieve the flour, baking powder and a pinch of salt over the bowl and fold into the batter.
  4. Fold the grated carrots and the chopped walnuts into the batter.
  5. Spoon the batter into the prepared tin.
  6. Bake in the preheated oven for 30-40 minutes until cooked. Leave to rest for 2 minutes. Tip the cake out onto a wire rack and cool.
  7. In a bowl, mix the icing sugar with the cream cheese. Then add lemon juice.
  8. Once the cake is cool, spoon the icing mixture over the top.
  9. Preheat the oven to 180°C.
  10. In a bowl mix the Stork with brown sugar and honey with a spoon or mixer for 5-8 minutes (it takes longer if you use a spoon). Stir in the milk, egg, cinnamon and vanilla, and mix well.
  11. Sieve the flour, baking powder and a pinch of salt over the bowl and fold into the batter.
  12. Fold the grated carrots and the chopped walnuts into the batter.
  13. Spoon the batter into the prepared tin.
  14. Bake in the preheated oven for 30-40 minutes until cooked. Leave to rest for 2 minutes. Tip the cake out onto a wire rack and cool.
  15. In a bowl, mix the icing sugar with the cream cheese. Then add lemon juice.
  16. Once the cake is cool, spoon the icing mixture over the top.