Buckwheat carrot cake with brown sugar cream cheese icing recipe | Sainsbury`s Magazine
This buckwheat carrot cake recipe has a distinctive, nutty taste, while the brown sugar cream cheese icing adds a caramelly alternative to traditional frosting
Ingredients
- 80g raisins
- 50ml orange juice
- 220g buckwheat flour - use gluten-free if required
- 65g ground almonds
- 200g light muscovado sugar
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- 1½ tsp ground cinnamon
- 200ml vegetable oil, plus extra to grease
- 3 large eggs
- 1½ tsp vanilla extract
- 300g coarsely grated carrots
- orange zest
- 100g soft butter
- 100g light muscovado sugar
- 220g full-fat soft cheese (Philadelphia)
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