Carrot Cake with Super Soft Cream Cheese Icing
This is the simplest carrot cake (they’re all simple, what am I talking about??), but it’s the cream cheese icing on this that makes it heavenly. Maybe it’s the touch of honey, I don’t know, but it’s a crowd pleaser. This is a minimal style recipe, you can always add nuts and dried fruit if you love that style carrot cake. For me, it’s the soft moist texture that I love most.
Carrot Cake with Cream Cheese Icing
INGREDIENTS
CARROT CAKE
250g self-raising flour
1 teaspoon bicarb soda
1/2 teaspoon cinnamon
Pinch salt
80g caster sugar
60g brown sugar
2 tablespoons honey
1/2 cup olive oil
1/2 cup yoghurt
2 eggs
1 tsp vanilla paste
2 large carrots, grated (equates to about 2 1/2 cups)
Optional - you can add in other traditional carrot cake ingredients like walnuts, pecans, currants etc.
CREAM CHEESE ICING
200g cream cheese, very soft, at room temperature
40g butter, very soft, at room temperature
2 tablespoons honey
1/4 cup icing sugar
1/2 teaspoon vanilla paste
Pinch salt
DIRECTIONS
Preheat oven to 180C. Line a standard loaf tin with baking paper.
Mix wet ingredients in a bowl, then add in the dry ingredients in and gently mix together. Pour the batter into the lined loaf tin, then bake for 40-50 minutes or until a skewer comes out clean.
Set aside to cool completely.
To make the icing, place all ingredients in a stand mixer, and beat on medium for 2-3 minutes, until soft and fluffy. Alternatively, use a bowl and a hand mixer. Lather the icing onto the cooled cake.
