I'll admit, before making these slices, I wasn't a fan of carrot cake. I had tasted it several times before. It was either to nutty, too carrot-ty, had sultanas (which I dislike with a passion!), or the icing was too sour.
However, I managed to create slices that not only I like, but the family managed to gobble down the tray in a few hours. Always a good sign.
Another bonus is the fact its so simple to make! Simply add the dry ingredients to a bowl. Then throw in the carrots. Make sure to mix it up so the carrots are coated in flour. This will ensure they don't sink to the bottom.
Also, ensure you add the lemon to the icing. Otherwise it won't thicken and it will be too runny!
This is definitely something ill be serving up for visitors over Christmas and may even make a staple in our house!
250g Self-Raising Flour
1 1/2 tsp Baking Powder
1 tsp Cinnamon
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
1/2 tsp Salt
140g Brown Sugar
Zest 1/2 Orange Zest
1 tsp Vanilla Extract
160g Vegetable Oil
120g Cream Cheese
juice 1/2 lemon
390g Icing Sugar
1. Preheat oven to 190C. Line a Swiss roll tin with greaseproof paper. Sieve the flour, baking powder, cinnamon, ginger. nutmeg and salt in a bowl. Mix in the sugar, zest and carrots. Stir until the carrots are distributed evenly.
2. Then, add in the eggs, oil and vanilla and mix until fully combined.
3. Then pour it into a tin and spread out evenly. Bake in the oven for 20-25 minutes, until risen and golden brown.
4. Mix together all the ingredients and beat until smooth and thick.
5. When the cake is cool, spread the icing evenly over the top.
6. In addition you can add fondant carrots. Shape orange icing into carrot shape and mark with a knife. Shape the green icing into a small rectangle and cut with a knife to make leaves. Stick the carrots and leaves together. Then place the carrots on the squares.
Cut into squares and serve. Enjoy!