King carrot cake with Philadelphia cream cheese icing
I've called this King carrot cake, not only because it's absolutely massive, but because it features my Autumn King carrots – but really any type of carrot will do. The Philadelphia icing is absolutely gorgeous also.
A lovely winter warmer or a cool summer starter!
- 400ml olive oil
- 400g plain flour
- 1 tablespoon of bicarbonate of soda
- 500g caster sugar
- 5 beaten eggs
- 2 teaspoons ground cinnamon
- 500g carrots, blitzed in a food processor or grated
For the Philadelphia icing cream
- 200g Philadelphia cream cheese
- 140g caster sugar
- 100g salted butter, softened
- Juice of half a lemon (optional)
- First off, preheat the oven to 160C/325F/Gas 3. Grease and prepare a cake tin that’s over 26cm/10in square. Go large or go home people. I tend olive oil works better with keeping cakes moist better than sunflower or vegetable oil.
- Mix together the olive oil, plain flour, bicarbonate of soda, caster sugar and ground cinnamon. Slow incorporate the beaten eggs into the mix.
- Blitz your carrots in a food processor and stir the carrots into the batter.
- Pour the cake batter into the tin and bake for 1.5 hour. If you insert a skewer into the middle of the cake and it comes out clean, it should be done. Remove from the oven and let cool.
For the cream icing
- In a bowl mix together Philadelphia cream cheese, caster sugar, salted butter and lemon juice into a bowl and mix together until light and creamy.
- Spread over the top of your carrot cake.