Annabel Langbein's Yummy Carrot Cake with cream cheese icing
I've always been a fan of New Zealand chef, Annabel Langbein's recipes. They are easy to follow, turned out beautifully and taste delicious. This is a recipe I've tried where the zester and grater tool comes in handy.
Annabel Langbein's Carrot Cake with Cream Cheese Icing
1 cup neutral oil, e.g. canola or grapeseed
2 cups raw or white sugar
4 small eggs
1 cup wholemeal flour
1 cup plain flour
¼ tsp salt
2 tsps cinnamon
1 tsp mixed spice
1 tsp ginger
3 cups grated carrot (approx 3 medium carrots)
2 tsps baking soda
1 tbs orange juice
Cream Cheese Icing:
75g butter
250g cream cheese (not spreadable kind)
zest of 1 lemon
4 cups icing sugar
zest of 1 orange
Preheat oven to 160ºC/320F. Grease and line a 25cm round tin with baking paper. Place oil, sugar and eggs in a food processor; blitz to combine. Add both flours, salt, cinnamon, mixed spice, ginger and grated carrot. Blitz again just to combine – don’t over-mix.
Dissolve baking soda in orange juice and stir into mixture. Spread into prepared tin. Bake 55–60 minutes or until a skewer inserted in the centre comes out clean. Ice when cold with cream cheese icing. For a nuttier flavour - add 1 cup raisins and/or ½ cup chopped walnuts.This will keep in an airtight container in a cool place for one week.
Cream Cheese Icing
In a food processor, mix together the softened but not melted butter, cream cheese, the juice and zest of one juicy lemon and icing sugar. Blend until smooth then spread over top and sides of cake. Garnish with orange zest.
