- 310g self-raising flour (or add baking powder to plain flour)
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 150g dark brown sugar
- 200g (or more) grated carrot
- 4 eggs
- 250g sour cream
- 250ml vegetable oil
- 60g cream cheese, softened
- 20g unsalted butter, softened
- 1 tsp grated orange zest
- 2 tsp orange juice
- 125g icing sugar
Preheat oven to 160C. Grease a deep 22cm round cake tin (or springform tin) and line the base and
sides with baking paper.
Sift the flour and spices into a large bowl, then stir in the brown sugar and grated carrot until
Using electric mixer or whisk combine the eggs, sour cream and oil until lightly beaten. Add to the
carrot mixture and stir until well combined. Spoon the mixture into the prepared tin and smooth the
Bake for 1¼hr, or until a skewer comes out clean when inserted into the centre of the cake. Leave in
the tin for 10mins to cool. Turn out onto a wire rack to cool completely.
Using electric mixer, beat the cream cheese, orange zest, juice and butter in a small bowl until light
and fluffy. Gradually beat in the icing sugar until smooth. Spread the icing over the cooled cake.