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How to make Carrot cake with light cream cheese icing

Yield = 10
Prep time: 1:55
Cook time: 1:00
Total time: 2:55

Ingredients

  • 1 cup grated carrot (see note)
  • 2 eggs
  • 1/2 cup rice bran oil
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup sultanas
  • 1/2 cup cold water
  • 2 cups self-raising flour
  • 1 teaspoon mixed spice

Light cream cheese icing

  • 20g butter, softened
  • 80g light cream cheese, softened
  • 1 teaspoon finely grated lemon rind
  • 1 1/2 cups icing sugar mixture, sifted

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
  • Step 2 Place carrot, eggs, oil, sugar, sultanas, flour, mixed spice and 1/2 cup cold water in a large bowl. Stir to combine.
  • Step 3 Spoon mixture into prepared pan. Smooth top. Bake for 1 hour or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during cooking). Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.
  • Step 4 Make light cream cheese icing: Using an electric mixer, beat butter, cream cheese and lemon rind until smooth. Gradually beat in icing sugar until mixture is light and fluffy. Spread icing over cake. Serve.