Sunday, August 4, 2013

Carrot Cake with Lime & Orange Cream Cheese Icing | Nigella Lawson Inspired.

My mother works overseas and is visiting shortly, which is very exciting. As a treat for her return I wanted to make carrot cake cupcakes, as carrot cake is her favourite. However, my mum said 'no no, make the cake with a hole in it'. Immediately, I burst out into laughter, because it was my very own 'My Big Fat Greek Wedding moment'. Mum, it's called a bundt.

So here, is my little bundt cake for my darling mother, who I love so dearly and the Nigella Lawson recipe, adjusted slightly.


100g Brown Sugar
175g Canola Oil (or Sunflower)
2 Large Eggs
225g Plain Flour
3/4 tsp BiCarb Soda.
1 tsp Cinnamon
Pinch of Salt
Zest of 1/2 Lemon (I used lime)
Zest 1/2 Orange
150g Carrot Grated (this is approximately 2 large carrots)
180g Plain Yogurt (this is what makes it moist)

250g Cream Cheese
300g Icing Sugar
Juice of 1/2 Lime
Zest of Half  Lime

Preheat the oven to 200 C. Beat the sugar and oil together, add the eggs one at a time. Add flour, bicarb  soda, cinnamon, salt and zest. Once combined, fold in carrots and yogurt.  Place mixture into a cake tin and bake for approximately 30 minutes, or until golden brown (test with skewer to make sure it comes out clean). Cool on Rack.

With the icing, beat the cream cheese until soft, beat in the icing sugar, squeeze lime juice. Drizzle over cake and the left over can be kept in the fridge for a week to make more cupcakes!

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