Ann Creber's - Carrot Cake with Spicy Icing

We can't pretend any longer... Winter really is here in the Dandenongs! Smoke is curling from chimneys again and the thought of afternoon tea by the fire becomes increasingly attractive. This is a delicious and wholesome cake, perfect for just such an occasion, for lunch boxes or for a snack at the footie!

INGREDIENTS

• 4 cups finely grated carrot
• 125g soft butter or dairy blend
• 1/2 cup natural yoghurt
• 1/2 cup honey*
• 2 cups SR wholemeal flour
• 1 teaspoon ground mixed spices
• 1/2 teaspoon ground cinnamon
• 1 TB grated orange zest

ICING

• 125g cream cheese
• 1 1/2 TB honey
• 2 teaspoons finely grated lemon zest
• 2 teaspoons finely grated orange zest

METHOD

1. Mix together carrot, butter, yoghurt and honey, stir until well blended.
2. Add flour, spices and orange zest and mix lightly but thoroughly.
3. Spoon into a well buttered 20 cm round or square cake tin, Level surface.
4. Bake in a preheated 180°C oven for about 40 minutes or until cooked through when tested with a satay stick.
5. When cake is quite cold, spread on the icing.
6. To make icing, mix together cream cheese, honey and zest until quite smooth. Spread evenly over the top of the cake. Halved pecans or walnuts may be added as a garnish.

* If necessary, warm the honey slightly to soften the consistency.

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM

Image: ottmag.com