Delicious Carrot Cake Recipe

Yesterday my daughter Naomi Carrot-Cakeand I had the absolute pleasure of eating one of the most delicious carrot cakes we have ever experienced. This carrot cake might look like any ordinary carrot cake but the flavour and texture were amazing and I am delighted that Marilyn Fletcher has shared her recipe with me so I can share it with you! I believe the difference in the flavour comes from the addition of the mixed spice. Crush the walnuts, do not chop as the crunch really adds to the experience.

1 cup wholemeal flour
1 cup white flour
2 level tsp baking soda
1/4 tsp salt
2 cups sugar
2 tsp cinnamon
1 tsp mixed spice
1/2 cup crushed walnuts
1 cup cooking oil
4 beaten eggs
3 cups grated carrot

Preheat oven to 180C (350F)
Grease and line a 230 mm (9″) round cake tin
Sift all dry ingredients together, add  the oil and stir well.
Next stir in the eggs and carrot and mix thoroughly
Bake for 45 minutes or until cooked
(Test with skewer – needs to come out clean. Be careful not to overcook as it will become dry)

Cream Cheese Icing
1/4 cup (or whole small tub!) cream cheese
2 tbsp softened butter
1 cup icing sugar
1 lemon – zest & juice

Mix all (except juice) together and add juice to form desired consistency and taste
Spread icing on cooled cake and decorate with more grated lemon zest


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