Moist, tasteful, sweet - these are all adjectives that describe this beautiful cake. Made with simple ingredients people normally have at home, it is a very suitable cake for a Sunday Tea time with your loved ones. The combination of the sweet sponge and the sour topping complement each other perfectly and are a great change to your average Victorian sponge cake. And you get some extra vitamins in with the grated carrot, so not too bad right?
The preparation time just takes a couple of minutes and doesn't require too much technique, simply combining all the ingredients. You can switch the cake up as well by adding half grated carrots and the other half grated zucchini, adding some ground nutmeg and other dry fruits such as cranberries and figs - be as creative as you want!
For 1 big round baking tin (50cm diameter) you will need:
250g plain flour
pinch of salt
2 tsp baking powder
2 tsp ground cinnamon
200g caster sugar
150g light brown sugar
300ml vegetable oil
4 eggs
300g grated carrots
100g chopped up nuts (pecans, walnuts, almonds..)
optional: 50g raisins
For the cream cheese frosting:
1 lemon, juice
2 tbsp icing sugar
150g creamcheese (at room temperature)
50g greek yoghurt or any firm yoghurt
Preheat the oven to 180°C. Grease and flour a round baking tin on all sides.
Combine together the flour, baking powder, salt and ground cinnamon. In a bowl whisk the sugars together with the vegetable oil until smooth. Then gradually stir in the eggs and keep on mixing. Next fold in the dry ingredients in three steps with a spatula. Last but not least add the nuts and grated carrots. Pour it into the tin and bake it for 25-30 minutes, make a knife test to see if the cake is backed through. Take it out and let the cake cool down.
Whisk the cream cheese until smooth, then add the icing sugar, lemon juice and yoghurt until everything is nicely combined. Let it cool down in the fridge.
For the assembling take the cooled down cake and cut it in half, so you have two even sponge disks. Spread one third of the cream cheese topping evenly on the sponge. Place the second disk on top. Lastly spread the rest of the topping on the cake. Decorate with chopped up nuts.
TIP: if you want to have it fully dairyfree, simply replace the cream cheese with dairyfree cream cheese and coconut yoghurt.
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