Sunday, May 31, 2015

Carrot Cake with Zesty Cream Cheese Icing

I love me a bit of procrastibaking!  This is exactly what was on the agenda today, while I looked for anything and everything I could do in order to avoid studying for my pathology and clinical science exam.  I've also organised a playdate for the kids for this afternoon, so you know, they needed to have something to eat for afternoon tea!  The cake turned out quite delicious.  For a dairy free version, the butter in the cake could be replaced with coconut oil and for the icing, some whipped coconut cream with vanilla and a bit of maple syrup or icing sugar would do the trick.  Enjoy!

- 1 cup light spelt flour
- 1/2 cup whole spelt flour
- 1/2 cup rapadura sugar
- 1/2 cup unsulphured sultanas
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1 free range egg
- 3/4 cup milk of choice
- 30g butter, melted
- 1 carrot, grated
- 1 apple, grated
- 2 tsp vanilla

- 250g block of cream cheese, softened
- 50g butter, softened
- Zest from 1 lemon
- 50g icing sugar
- 1 tsp vanilla


1. Preheat oven to 160 degrees and grease and line a loaf tin.

2.  In a large bowl, mix together the dry cake ingredients and stir to combine.  Add the remaining ingredients and stir until just combined.  Pour the batter into the prepared loaf tin.

3.  Bake for 50 minutes or until a skewer inserted into the centre comes out clean.

4.  Take the cake out of the oven and allow to cool for 10 minutes before carefully turning out onto a wire rack to cool to room temperature.

4.  To make the icing, beat together the cream cheese, butter and vanilla until creamy.  Add the lemon zest and icing sugar and beat until combined.  Ice the cake.

(Thermomix icing - beat together the butter, cream cheese and vanilla for 20sec/sp4.  Add lemon zest and icing sugar and mix a further 20sec/sp4.  Scrape down the sides and mix for another 20sec/sp4.  Ice the cake). 

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