Stonegate Estate | Organic eggs | Carrot cake | Dessert recipes
Nutty, spice-infused carrot sponge with sticky, sweet raisins, all coated in a generous cream cheese icing – the perfect carrot cake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stonegateestate.co.uk.
Ingredients
- 230ml vegetable oil, plus extra for the tin
- 4 large Stonegate Estate Organic eggs
- 1½ teaspoons vanilla extract
- 100g natural yoghurt
- ½ orange, zested
- 265g self-raising flour
- 335g light muscovado sugar
- 2½ teaspoons ground cinnamon
- ¼ fresh nutmeg, powder or finely grated
- 265g carrots (about 3), grated
- 90g sultanas or raisins
- 50g slightly salted butter
- 200g full-fat cream cheese
- 100g icing sugar
- 1 orange, zested
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