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Carrot cake with cream cheese icing

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Carrot cake with cream cheese icing


450g caster sugar

250ml vegetable oil

4 eggs

225g finely grated carrots

225g plain flour

1 1/2 tsp bicarbonate of soda

1 1/2 tsp baking powder

1 tsp ground allspice

1 tsp ground cinnamon

chopped walnuts

for the icing:

225g icing sugar

225g Langage Farm curd cheese

50g butter

10ml vanilla extract


In a mixing bowl combine sugar, oil, eggs and carrots. Beat for 2 minutes.  Sift dry ingredients into another bowl then add in batches to the carrot mix, mixing well after each addition.  Pre-heat oven to 190°C/gas mark 5.  Grease and flour 2 x 9″ round cake tins.  Divide cake mix evenly into cake tins and bake for 35 – 45 minutes.  Check by inserting skewer into centre, ensure it comes out clean.  Cool in tins for 10 minutes then transfer to a wire rack to cool completely.  Beat all the icing ingredients in a bowl until smooth.  Sandwich the cake layers together with one third of the icing and spread the remaining icing over the top and sides.  Sprinkle cake with chopped and half walnuts.

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