Sweet-car-par Cake with a Citrus Cream Cheese Frosting
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Servings: 12
Ingredients
Makes 1 large cake 20cm x 30cm or 12 large muffins
250gwholemeal plain flour
175gdark brown sugar
175glight brown sugar
75gdessicated coconut
90ggrated carrot
90ggrated parsnip
90ggrated sweet potato
3large eggsor if you have some egg yolks over from making meringues and don't know what to do with them, I have successfully made this cake using 3 egg yolks and 1 whole egg
1tsp/5g bicarbonate of soda
1tsp/5g ground nutmeg
1tsp/5g ground cinnamon
2tspvanilla essence
50gcream cheeseor greek yogurt
175mlsunflower oil
Optional extras - handful of raisinssultanas or walnuts
Topping
100gfull fat cream cheese
50gunsalted butter
50gsifted icing sugar
Juice and zest of 1/2 lemon
Instructions
Pre-heat oven Gas Mark 3/150C
Place the eggs, sugars, oil, vanilla essence and cream cheese or yogurt in a large mixing bowl.
Whisk well until creamy - about 2 minutes.
In another bowl sift together the flours, spices and bicarbonate of soda.
Gently fold into the wet mixture, mixing well.
Combine the grated vegetables together and add to the mixture with the coconut.
Spoon into the cake tin or muffin cases.
Bake for 45 minutes- 1 hour for the cake and 30-35 minutes for the muffins.
When the cake is cooled, turn out. Mix the topping ingredients together until smooth and spread thickly over the top.
Notes
I have tried this cake using both cream cheese or yogurt in the cake mix, and both have been successful. Sometimes you just have a bit left in the fridge so this gives you a chance to use it up and have a yummy cake!