Name: Carrot cakes with cream cheese frosting
Cook time: 20 min
Total time: 20 min
Ingredients: 1/3 cup (80ml) vegetable oil; 1/3 cup (75g) caster sugar; 1 egg; 2 (240g) carrots, coarsely grated; 1/4 cup (30g) finely chopped walnuts; 3/4 cup (110g) self-raising flour; 1/4 teaspoon bicarbonate of soda; 1/2 teaspoon mixed spice; walnuts, halved, to decorate (optional); Cream cheese frosting; 20 gram butter, softened; 60 gram cream cheese, softened; 3/4 cup (120g) icing sugar

Ingredients

1/3 cup (80ml) vegetable oil

1/3 cup (75g) caster sugar

1 egg

2 (240g) carrots, coarsely grated

1/4 cup (30g) finely chopped walnuts

3/4 cup (110g) self-raising flour

1/4 teaspoon bicarbonate of soda

1/2 teaspoon mixed spice

walnuts, halved, to decorate (optional)

Cream cheese frosting

20 gram butter, softened

60 gram cream cheese, softened

3/4 cup (120g) icing sugar

Method

1.Preheat oven to 180°C. Grease 8 holes of a 12-hole oval friand pan.

2.Beat oil, sugar and egg in a small bowl with electric mixer until thick and pale. Transfer mixture to a large bowl and stir in carrot, nuts and sifted dry ingredients. Spoon mixture into pan holes; bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

3.To make cream cheese frosting, beat butter and cream cheese in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.

4.Spread cold cakes with cream cheese frosting. Serve topped with halved walnuts, if you like.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%