Name: Carrot Cake with Golden Cream Cheese Frosting
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 420 g carrots, cooked until tender, and allowed to cool (note: 240 g of this is for the cake, 180 g is for the frosting); 2 cups flour; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp dry ginger; 1/2 cup vegetable oil; (e.g. sunflower or rice bran); 1/2 cup walnuts, chopped; 1 cup sugar; 1 tsp grated orange rind; 3 tsp baking soda; 3/4 cup crushed pineapple; 2 tbsp liquid of your choice, e.g. juice from pineapple; 180 g cooked carrot,as above; 240 g Angel Food Cream Cheese Alternative; ⅓ cup icing sugar

Carrot Cake with Golden Cream Cheese Frosting

Recipe by Angel Food

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Cake
420 g carrots, cooked until tender, and allowed to cool (note: 240 g of this is for the cake, 180 g is for the frosting)
2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp dry ginger
1/2 cup vegetable oil
(e.g. sunflower or rice bran)
1/2 cup walnuts, chopped
1 cup sugar
1 tsp grated orange rind
3 tsp baking soda
3/4 cup crushed pineapple
2 tbsp liquid of your choice, e.g. juice from pineapple
Frosting
180 g cooked carrot,as above
240 g Angel Food Cream Cheese Alternative
⅓ cup icing sugar

Directions

Preheat oven to 180°C. Line a 23 cm cake tin.
In a large bowl, mix together flour, cinnamon, nutmeg, dried ginger, sugar and baking soda.
In a food processor, blend 240 g cooked carrot, vegetable oil and 2 tbsp liquid.
Stir the blended carrot into the dry ingredients gently, then add in the walnuts, orange rind and pineapple.
Spoon the mixture into the prepared cake tin and bake for approx 45 minutes. Test for done-ness by
putting a metal skewer or sharp knife into the centre of the cake.
When baked, take out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack.
While the cake is baking, make the frosting: simply blend together in a food processor 180 g cooked
carrot, cream cheese and icing sugar. The mix will blend more easily if the carrot is still warm from
cooking.
Once frosting is blended, move it to the fridge – it will be easier to spread once it has cooled and thickened.
When the cake has cooled, spread the frosting over the top generously. Decorate as you wish – we used
rose petals from the garden and chopped pistachios, but chopped walnuts and crystallised ginger is good
too.