Carrot Cake Slice with Cream Cheese Icing - Light, Fluffy & Full of Flavour

Carrot Cake Slice Instructions

1. Pre-Heat your oven to 180°C (360°F) and line your baking tray with baking paper. You can use a little butter or spray to get it to stick to the tray

2. Take your butter and egg out of the fridge and let them come to room temperature. This makes it easier to mix your butter

3. Once it is room temp chop your butter into small pieces and add it to your mixing bowl with your caster and brown sugar and mix together on a medium-high speed for 5 minutes to cream together. Stop your mixer and scrape down part way through.

4. While that is mixing peel your carrots and grate them. I pop it into a bowl to weigh out 200g, it is usually about 2 medium to large carrots.

5. Once your butter is done add the remainder of ingredients into the mixing bowl including the carrot and start to give it a mix on the lowest speed so it doesn’t put flour all over the kitchen. Then turn your mixer up to a medium speed and mix for about 2 minutes stopping to scrape down half way through to make sure it is all mixing. Mix until it is all incorporated

6. Pop into your lined baking tray and spread out until nice and even. It doesn’t need to be perfectly flat, but just as even as possible

7. Bake away in the oven for about 25 minutes or until it is baked through. Remove from the oven and leave it in the baking tray for about 5-8 minutes then remove onto a cooling rack to cool completely before icing

Cream Cheese Icing Instructions

1. Take your butter out of the fridge and let it come to room temperature you want it to be softer to incorporate with your cream cheese easily

2. Once the butter is room temp chop into small pieces and add it into your stand mixer with your Cream Cheese, we use the Philadelphia Original Block Cream Cheese you need the firmer block for this not the spreadable kind

3. Mix on medium – high speed for 1 minute, scrape down the bowl to make sure it is all mixing properly and mix again for another 1 minute on med-high speed.

4. Add your Icing Sugar to your bowl in 3 parts so you don’t get an icing explosion & it incorporates properly, mix for about 30 seconds after each addition on medium before adding the next portion of icing

5. Once the 3 parts are added, add your vanilla essence in & mix on medium-high speed for 1 minute, stop to scrape down the sides and base of the bowl again to make sure all the ingredients get mixed properly and nothing is stuck to the sides then mix again for 1 more minute on that medium/high speed or until all ingredients are incorporated

6. Cream cheese icing is slighter thinner or runnier than buttercream icing which is a lot thicker and fluffy. But you can still pipe it to get the effect if you like

7. Because this has cream cheese you need to keep it in the fridge, if you ice a cake etc once you have finished eating it etc it you can pop it into the fridge