When winter seems to go on forever, there's nothing quite like a sweet pick-me-up. Cook up a batch of our carrot cake triangles and enjoy.
Ingredients for the Carrot Cake:
½ cup unsalted butter, melted
1 large egg
1 cup light brown sugar
1 tbsp. vanilla extract
1 ½ tbsp. cinnamon
½ tsp. ground nutmeg
½ tsp. allspice
1 cup plain flour
1 ½ cups grated carrots, measured loosely (about 3 - 4 med/large carrots)
Ingredients for the Cream Cheese Drizzling:
1 cup icing sugar
1 heaped tbsp. cream cheese, softened
1 tbsp. unsalted butter, softened
Preheat oven to 180ºC / 160ºC fan.
Line an 8-by-8-inch baking tin with parchment paper; set aside.
Method: To make the carrot cake:
In a bowl melt the butter; cool down before adding the egg so you don't scramble it.
Add the egg, brown sugar, vanilla, cinnamon, nutmeg, allspice, and whisk until combined.
Add the flour and stir until just combined, put the carrots into the mixture and stir to combine.
Pour the batter out into the prepared baking tin, smoothing the top lightly with a spatula.
Bake for about 30 minutes, or until a toothpick inserted in the centre comes out mostly clean, or with a few moist crumbs, but no batter. Allow cake to cool in pan for about 30 minutes before drizzling.
To make the cream cheese drizzling:
In a medium bowl, pour the icing sugar, the cream cheese, the butter, and whisk vigorously until smooth. If glaze seems too thin, add additional sugar or a splash of milk if it seems too thick.
Cut the carrot cake into triangles and drizzle the cream cheese mixture over.
The triangles will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (In a fridge cakes will dry out more rapidly).
Recipe and photographs: Giedre Augustinaviciute