Carrot Cake with Buttermilk Icing
(1)
1 hour 20 minutes
A cake that tastes great and is good for you is handy to have in your repertoire. It has a buttermilk cream cheese icing.
Lynn Lewis and Joachim Wahnschaffe
1 person made this
Ingredients
Serves: 12
- For the cake
- 450g (3 3/4 cups) self-raising flour
- 1 1/2 tablespoons ground allspice
- 1 1/2 teaspoons bicarb soda
- 2 cups (500ml) buttermilk
- 1/2 cup (125ml) vegetable oil
- 1 1/2 cups (330g) white sugar
- 3 large eggs
- 2 teaspoons vanilla essence
- 450g finely grated carrots (3 cups, or about 8 or 9 medium carrots, peeled)
- For the icing
- 1 cup (225g) low-fat cream cheese, at room temperature
- 1 tablespoon buttermilk
- 1 teaspoon vanilla essence
- 2 cups (250g) icing sugar, sifted
Directions
Preparation:20min ›
Cook:50min ›
Extra time:10min ›
Ready in:1hour20min
- Preheat the oven to 180 degrees C. Lightly grease a 25cm fluted ring tin with non-stick cooking spray and dust with flour, tapping out any excess.
- Sift the flour, mixed spice and bicarbonate of soda into a large bowl and make a well in the centre. Whisk the buttermilk, oil, sugar, eggs and 2 teaspoons of vanilla essence in another bowl until frothy. Pour into flour mixture and stir until just combined. Fold in the grated carrots.
- Pour the batter into the prepared tin; smooth the top. Tap the tin lightly on a flat surface a few times to break up air bubbles. Bake for about 50 minutes, or until a skewer inserted in centre comes out clean. Cool in the tin for 10 minutes, and then turn onto a wire rack; flip the cake top-side up. Cool completely.
- Beat the softened cream cheese in a medium bowl until smooth. Beat in.
- 1 teaspoon vanilla essence and 1 tablespoon buttermilk until combined. Gradually stir in the icing sugar just until smooth.
- Place the cake on a serving plate and coat with the icing, letting some run down the side. Refrigerate cake until ready to serve.
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Reviews and Ratings
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Reviews in English (1)
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I love carrot cakes, and this recipe is just delicious, I also added walnuts to the cake. Simply divine. - 08 Jan 2010
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