Foodie Friday - Nut Free Carrot Cake + Cream Cheese Icing

Hello everyone and welcome back to 'Foodie Friday'. Today we're making a nut free carrot cake with delicious cream cheese icing...

Hello everyone and welcome back to 'Foodie Friday'. Today we're making a nut free carrot cake with delicious cream cheese icing!

Also, can we appreciate the fact that this is my third post in a week? Well done me!

Now... don't get me wrong. I love a good nutty carrot cake, but when you're making one for someone else, and a group of people, sometimes it's just easier to keep the nuts out in case of allergies.

Isn't it crazy? Way back when, no one really changed their baking to suit allergies, but now things have to be gluten free, dairy free, egg free, nut free, vegan... the list goes on. Nothing against people who have those dietary requirements, I don't mind, but I've heard so many people complaining about it all. It's just life. I could go on for ages, but hey, that's another post for another day.

This cake turned out so delicious and moist. Does anyone else hate that word? I really can't think of another word to replace it when it comes to cake, and the thesaurus is definitely no help there...
Anywho, I'm going off on tangents. The cream cheese icing just adds to the deliciousness, without being too sweet. 
It's the perfect match.

2 Cups Flour (Sifted)
2 Teaspoons Baking Soda
1 1/2 Teaspoons Cinnamon
Pinch of salt
1 1/4 Cups Oil
1 Cup White Sugar
1 Cup Packed Brown Sugar
4 Eggs
3 Cups Grated Carrot

Preheat oven to 180°C and grease a 20cm cake tin.

In a mixer,  whisk together the sugars, oil, cinnamon and salt. Add eggs one at a time and mix until smooth.

Change to the paddle mixer and add in half of the flour and baking powder, mix together and then add in the other half.

Mix until it is just about smooth and add in the carrot, mixing it together.

Put the mixture into the greased tin and bake for 30-40 minutes or until a knife comes out of the centre clean. If the centre is not cooked after that time, cover the top with foil and cook for another 20 minutes, checking every 10 minutes.

For the icing:
250g Cream Cheese
100g Butter
3 Cups Icing Sugar
A squeeze of lemon juice to taste

Beat the softened cream cheese and butter until smooth and combined. Add a squeeze of lemon juice and mix. Add in the icing sugar a cup at a time, mixing until smooth. Add to the top of the cooled cake.

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