Large Carrot Cake with Lemon Cream Cheese Icing

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When you have carrots going rubbery in the vege bin, a cup of yogurt ‘cheese’ that tastes sort of like cream cheese (made last week) – doesn’t that all sound appetising lol – and walnuts waiting to be used there’s only one thing for it, carrot cake. I used to make this when I did catering and it was always a favourite but I have adapted the recipe to do without the tinned pineapple. My husband didn’t realise he had yogurt cheese on top. For the sake of others who prefer real stuff I have put the original cream cheese icing recipe 🙂

This makes a large cake.

Carrot Cake:

2 cups flour

2 teaspoons baking powder

1 1/2 tsp baking soda

1 tsp salt

2 1/2 tsp cinnamon

Sift all into a large mixing bowl.

4 eggs

1 1/4 cups vegetable oil

1 1/4 cups sugar

3 cups grated carrot

3/4 cup walnuts (optional)

1 cup coconut

3/4 cup raisins or sultanas

In a large bowl mix together eggs and oil, then add sugar and whisk till well combined. Stir in other ingedrients then fold into sifted flour mixture. Turn into a large cake tin or small roasting pan and bake in preheated oven at 375 deg.

Icing:

Beat together 175 g softened cream cheese and 25 g butter. Add the grated rind of 1 lemon and the juice of half. Add 1 1/2 – 2 cups icing (powdered) sugar till it’s a good spreading consistency and spread over cooled cake.

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