The first time your kids hear ‘carrot cake’, they might pull a face – a cake with carrots in it? – but once they try some of this deliciously moist, sweet and dense dessert, they should be all smiles. This cake should get you between 12 and 16 slices, depending on how generous you are!
- 150g Dairygold Baking Block, melted
- 150g light brown sugar
- 3 eggs
- 200g self-raising wholemeal flour
- 1 tsp bicarbonate of soda
- ½tsp salt
- 1 tsp ground cinnamon
- ½tsp ground nutmeg
- Zest of 1 orange
- 100g raisins
- 200g grated carrot
- 100g pecans
For the icing:
- 130g Dairygold baking block
- 300g soft cream cheese
- 160g icing sugar
Preheat your oven to 180°C/350°F/Gas Mk 4.
Prepare a rectangular cake tin (or two sandwich tins) by lining it with lightly greased greaseproof paper, leaving some overlapping the edges.
Beat the sugar, Dairygold Baking Block and eggs together until the mixture has doubled in size.
Next, fold in the flour, bicarbonate of soda, salt and spice, making sure to mix well.
Stir in the carrots, raisins and nuts until they’re evenly mixed through.
Pour into your tin(s) and bake for 35-40 minutes, before allowing to cool.
While that’s happening, beat together the icing ingredients and smooth over the cooled cake.
If you made two cakes in sandwich tins, you can create a middle layer of icing for double the creamy deliciousness!