This frosting recipe is also not too sickly sweet and stores well in the refrigerator.I decided to make one mini cake and a few muffins with this recipe.
Carrot Cake with Cream Cheese Frosting
Makes 12 muffins or 24 cm cake pan
(Adapted from Women’s Weekly - MIX and Bill Granger – Bill’s Basics)
Carrot Cake / Muffins
1 ½ cups (225g) self-raising flour
1 cup (220g) firmly packed brown sugar
2 teaspoons mixed spice
2 teaspoons cinnamon
½ cup (125ml) light flavoured oil, (bran, sunflower)
2 cups (480g) firmly packed coarsely grated carrot
½ cup roughly chopped walnuts
½ cup raisins
Cream Cheese Frosting
250g cream cheese, softened
30g unsalted butter, softened
1 teaspoon vanilla extract
125g icing sugar, sifted
Preheat oven to 180 degrees celsius. Line muffin tray or cake pan.
Combine sifted flours, sugar, spice, oil and eggs until mixed thoroughly. Stir in grated carrots, nuts and raisins. Fill muffin trays ¾ full or fill cake pan. Bake for approximately 30mins and test with skewer. Cakes may need an additional 10mins. Turn onto a rack to cool.
For the cream cheese frosting; beat together cream cheese, butter and extract until smooth and creamy. Gradually add in icing sugar until mixed though.