“My Mum gave me this carrot cake recipe and tells me it’s over 30 years old. I made it recently and it’s still very, very good – a classic one might say! I love it because it is super simple and low maintenance. I wanted to share this one in particular as it was a favourite of my dearest late sister-in-law Prue Forrester who spoke very highly of Sweet Louise and the incredible work they do. Karawhiua! Give it a go! Enjoy.”
CREAM CHEESE ICING
100g Philadelphia cream cheese – at room temperature
250g icing sugar
1 tsp vanilla essence,
lemon zest or maple
syrup (depending on what flavour you want)
Preheat oven to 160˚C.
Grease and line a 20cm round loose bottom tin.
In a cake mixer, add the flour, baking soda, cinnamon, mixed spice and salt and mix well on a very low speed. Add the caster sugar and mix to combine.
Beat the eggs and oil together until just combined. With the beater running slowly, gradually add the oil/egg mixture until combined. Finally, add the grated carrot.
Bake for about 1 – 1¼ hours or until cooked. Leave in tin for 10 minutes before turning out to cool.
In a cake mixer, add the softened butter and cream cheese and beat until well combined and smooth. On a slow speed, gradually add the icing sugar and finally, the flavouring of your choice. Beat for about 5 minutes.
Ice and decorate with any of the following: chopped walnuts, chopped dried apricots, cranberries, pumpkin seeds or edible flowers.