Categories: Food & Drink

Homemade Carrot Cake with Soft Cheese Icing

If you are looking for a healthy cake that is packed with beta carotene and part of the vegetable family, you should take a look at Carrot Cake for a healthier choice.

 

Most cakes are full of whipping creams, loads of sugar and butter but carrot cake gives the natural sweetness of moist and rich texture that you would not look for other creamy cakes anymore.

 

Some people prefer to have crunchy carrot cakes, which is why you could add in chopped roasted nuts such as walnuts or pecans for crunchy bites.

 

You may notice that I don’t use white coarse sugar in this recipe because brown sugar has less sweetness and less calories.

 

In addition, this pretty carrot cake blended well with grated lemon zest, mixed spice and lemon juice for a sweet and sour flavor that spice up an exciting flavor.

 

 

The icing on top of the carrot cake is optional.

 

If you prefer the regular good old carrot cake, you can skip off the icing cream, less sugar, less calories and reduce the chances of contracting diabetes.

 

If you wanted to make your carrot cake looks appealing, reduce the icing sugar with soft cheese instead!

 

Just a spoonful of icing sugar, more of soft cheese blended well with lemon juice, makes a perfect icing cream for your lovely carrot cake.

 

 
Carrot Cake Recipe

 

Ingredients:

  • 1 tsp oil for greasing
  • 4oz butter
  • 4oz brown sugar or dark muscovado sugar
  • 4 eggs (Grade A-beaten)
  • 6oz carrots, peeled and grated
  • 8oz self raising flour or plain flour with 2 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp finely grated lemon zest
  • 1 tsp lemon juice

 

 

Toppings:

6oz low fat soft cheese

1tsp finely grated lemon zest

1 tbsp icing sugar

 

 

Method of baking:

  • Preheat oven to 180C.
  • Line in with baking sheet. Grease a cake tin with a little butter over the base and sides of the tin.
  • Heat the butter and sugar in a pot over low heat until the sugar has dissolved.
  • Allow t cool.
  • In a mixing bowl, crack in one eggs at a time, grated carrots and the melted mixture into it. Stir well.
  • Sieve in self raising flour with baking powder and mixed spice.
  • Add in the grated lemon zest, mix well.
  • Make sure all the ingredients are well combined.
  • Transfer the cake batter into the prepared cake tin.
  • Bake for 45min until the cake had risen well, golden brown and bouncy when you touch the middle of the cake. It should not sink in.
  • Check the cake with a skewer or toothpick.
  • If it comes out clean, the cake is ready.
  • If it comes out wet and sticky, further bake for another 10min, leave in the oven for another 10min.
  • Turn out, cool on a wire rack before you proceed with the icing.

 

 

 

How to make the icing

  • Beat together the soft cheese, lemon zest and icing sugar in a bowl.
  • Make sure the mixture is soft, able to drip off easily from the spoon.
  • Spread over the surface of the cooled cake.
  • Decorate with cute cake fondue, stick on roasted almond slices over the sides of the cake.
  • Store in the fridge and consume in within 3 days.

 

written by peachpurple

photo taken by pixabay

more cakes and muffin recipes by peachpurple

Marble cake with almonds

Cherry coconut cake

Pumpkin walnut cake

 




  • peachpurple

    View Comments

    • It looks great. I heard about it now only. I am keeping a copy of it to try at home whenever I find leisure. There is one more item I have to try. That is Black Sesame seed soup which I had gone through very recently. This is also nice to read. I like cream also besides chocolate. I want to top it with strawberries. I also want to use less lemon juice as more of it gives me some reaction on the skin.

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