Carrot cake with cream cheese icing

Name: Carrot cake with cream cheese icing
Ingredients: shreds of pared orange rind, to decorate; shreds of pared orange rind, to decorate; 200 g/7 oz/scant 1 cup cream cheese, softened; 50 g/2 oz/¼ cup butter, softened; 200 g/7 oz/1¾ cups icing (confectioners’) sugar; grated rind of 1 orange; 5 ml/1 tsp vanilla extract; 120 ml/4 fl oz/½ cup sunflower oil, plus extra for greasing; 10 ml/2 tsp baking powder; 5 ml/1 tsp bicarbonate of soda (baking soda); 90 g/3½ oz/scant 1 cup wholemeal (whole-wheat) flour; 150 g/5 oz/1¼ cups plain (all-purpose) flour; 2.5 ml/½ tsp ground allspice; 250 g/9 oz/1¼ cups soft light brown sugar; 5 ml/1 tsp bicarbonate of soda (baking soda); 5 ml/1 tsp ground cinnamon; 3 large eggs; juice of 1 orange; 3 carrots, peeled and coarsely grated; 115 g/4 oz/1 cup chopped walnuts

Preparation info

Serves
10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This cake is topped with a zesty orange and cream cheese icing, which goes perfectly with the nutty flavour of the cake. This cake will keep, refrigerated, for up to three days.

Ingredients

120 ml/4 fl oz/½ cup sunflower oil, plus extra for greasing
90

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 23cm/9in round deep cake tin (pan) with baking parchment.
Sift the flours, baking powder, bicarbonate of soda, cinnamon and allspice into a bowl, then add the bran from the sieve (strainer). Add