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Carrot Cake - LBS60

It is thought that this cake originated from America, its popularity increased in the fifties and it became even more popular in the eighties. The cheese frosting gives it a rich taste; if you prefer a sweeter taste you could also slice the cake in half and fill it with more frosting.

Makes 25cm Diameter Tin

Preparation and Cooking time: Approx 75 minutes

For the Cake:

Lamb Brand Self-raising Flour 350g

Lamb Brand Brown Sugar 270g

Lamb Brand Golden or Black Raisins

100g, chopped

Lamb Brand Bicarbonate of Soda ½ tsp

Lamb Brand Mixed Spice 2 tsp

Lamb Brand Walnuts 120g, chopped

Oil 230ml

Eggs 3

Carrots 3, shredded (roughly 300g)

For Cream Cheese Frosting:

Lamb Brand Icing Sugar 300g

Lemon Rind 1 tsp

Cream Cheese 80g, softened

Lemon juice 1 tbsp

Butter 30g

For Decoration:

1 Carrot thinly sliced lengthways or 8 Baby Carrots

For the Cake: Grease a 25cm round pan and line base with grease paper. In a seperate bowl sift the flour, bicarbonate of soda and mixed spice. Beat the oil, sugar and eggs in small bowl with electric mixer until thick and creamy. Stir in carrot, nuts and raisins, then the sifted dry ingredients.

Pour mixture into prepared pan and bake in a preheated oven at 180°C for 45 minutes. Cover loosely with foil and bake for a further 15 minutes. Let stand for a few minutes before turning onto wire rack to cool.

For the Frosting: Beat butter, cheese, rind and juice in small bowl with a fork until light and fluffy then gradually beat in sifted icing sugar, until you get the desired consistency. Top the cold cake with the frosting and decorate with thinly sliced lengthway carrots or baby carrots.