Friday, October 17, 2014

Carrot and Apple Cake with Cream Cheese Icing

For no logical reason it seems to be carrot cake season. I was craving this delicious cake the other day so I baked it for the first time in ages. In Sydney last weekend my friends ordered carrot and walnut loaf at a cafe for brunch then just now on Smitten kitchen, a favourite blog of mine, Deb shared a recipe for Carrot Cake with Cider and Olive Oil Cake This made me realise I had never posted this favourite recipe on here, I always seem to forget the old favourites. My mum cut this out of a newspaper many year ago, I can still picture the clipping, and it has been a family favourite ever since. 

We seem to have run out of cake in our house, a tragedy when you are 8 1/2 months pregnant and always hungry, so I might have to try the Smitten Kitchen recipe and compare. I also have dates in the fridge so might have to make Date and Walnut loaf too, so good slathered in butter. Always good to have options...

Carrot and Apple Cake and Cream Cheese Icing

This makes a great big rectangular cake, but I am sure it would work as a loaf. It is very moist and dairy free as it is made with oil not butter. I like it iced with a thick layer of cream cheese icing but if you want it to be dairy free you could make a lemon glaze icing. Sometimes I leave the nuts out for the kids but I miss them, I might try sprinkling them over the icing on half the cake next time. 

1 C apples, grated (~ 1 large)

1 C carrots, grated (~ 1 large)

2 C plain flour

2 C sugar

2 eggs

1 C pecans, chopped (or other nuts of your choice)

1 C oil

2 tsp vanilla extract

2 tsp bicarb soda

1 tsp cinnamon

1 tsp salt


250 g cream cheese, softened

80 g butter or margarine, softened

1 C + icing sugar, sifted

1 tbsp lemon juice

Preheat the oven to 180C. Line and grease a large cake tin, I use a 22 by 35 cm rectangular tin.

Place all the ingredients in the bowl of an electric mixer and beat for 5 minutes or just mix thoroughly by hand. Pour into tin. Bake at 180 C for 45 minutes.


Beat the cream cheese and butter with an electric mixer for 5 minutes or until smooth. Add icing sugar and lemon juice and mix until well combined.

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