Name: Frosted Carrot Cake
Total time: 1 h
Yield: Makes: 25 squares
Ingredients: ¼ tsp finely grated zest of lemon; ½ tsp salt; 45 g / 1½ oz cream cheese; ½ tsp grated nutmeg; 175 g / 6 oz icing sugar; 200 g / 7 oz light muscovado sugar; 175 g / 6 oz carrots, peeled and finely grated; 60 g / 2 oz walnuts, chopped; 200 g / 7 oz self-raising white flour; 1–2 drops vanilla essence or; 2 eggs; ½ orange, finely grated zest; 3 tbs milk; 120 g / 4 oz seedless raisins; 1 tsp ground cinnamon; 150 g / 5 oz butter; ½ tsp ground coriander; 2 tsp baking powder

Preparation info

Makes:
25
squares

Difficulty
Medium
Ready in
1 hr

Appears in

Cakes

By Geraldene Holt

Published 2011

About

In the days when sugar was an expensive ingredient, cooks looked for alternatives to sweeten their baking. Parsnips and potatoes, pumpkin and marrow all found their way into cakes. Perhaps because it is the most successful, the longest survivor seems to be the carrot cake. My version has a light texture and delicately spiced flavour and is topped with the customary cream cheese frosting.