Carrot cake with lemon cream cheese icing

  • Preparation Time30 mins
  • Cooking Time70 mins
  • Serves12
  • DifficultyEasy

For the cream cheese icing

4 (90g) packages cream cheese
110g butter or margarine
1 2/3 cups icing sugar
1 tsp vanilla essence
1 tbsp lemon juice

For the carrot cake

2 cups caster sugar
2 cups plain flour
1 tsp salt
2 1/2 tsps cinnamon
1 tsp ground clove
1/2 tsp ground allspice
1 1/2 tsps bicarbonate of soda
1 1/2 cups rapeseed oil
4 eggs
3 1/2 cups grated carrot
1 cup chopped walnuts
1) Preheat the oven to 180C/Gas 4.

2) In an electric mixer, beat the cream cheese and butter on high until smooth. Then add the icing sugar. Continue to beat on high until the lumps have all dissolved. Finally, beat in the vanilla essence and lemon juice on low speed until the icing is completely mixed.

3) In a large mixing bowl, combine the sugar, flour, salt, spices and bicarbonate of soda. Add the oil to the dry ingredients and mix well. Add the eggs and beat them in one at a time.

4) Once the batter is properly mixed, stir in the carrots and walnuts. Pour the cake batter into a greased 23 by 33-cm tin and bake at 180C/Gas 4 for 60 to 70 minutes or until golden brown.

Once the cake has cooled, ice and sprinkle chopped walnuts on top as a garnish.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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