Donna Hay's carrot cake with cream cheese icing - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s carrot cake with cream cheese icing By You Magazine - October 14, 2018 Carrot cake with cream cheese icing is a teatime classic – and Donna Hay’s recipe is as easy as it is tasty. From Modern Baking by Donna Hay SERVES 8-10 5 medium eggs, at room temperature 265g light brown sugar 1 tsp vanilla extract 125ml vegetable oil 420g ground almonds 1 tsp ground cinnamon 1 tsp ground ginger ¼ tsp ground nutmeg 1 tsp baking powder 320g grated carrot (about 3 carrots) 75g shredded coconut 70g slivered almonds, toasted 80g dried currants CREAM CHEESE ICING 250g cream cheese, chopped 55g icing sugar, sifted 1 tbsp lemon juice 1. Preheat oven to 160C/gas 2½. Line a 24cm round springform tin with nonstick baking paper and set aside. 2. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until thick and tripled in volume. Place the oil, ground almonds, cinnamon, ginger, nutmeg, baking powder, carrot, coconut, almonds and currants in a large bowl and mix to combine. Add the egg mixture and fold to combine. Transfer to the tin. Bake for 1 hour 20 minutes-1 hour 25 minutes or until just a few crumbs are attached when tested with a skewer. Allow to cool completely in the tin. Refrigerate for 2-3 hours or until firm. 3. To make the cream cheese icing, place the cream cheese and icing sugar in the bowl of an electric mixer and beat for 5 minutes. Scrape down the sides of the bowl, add the lemon juice and beat for a further 1 minute or until smooth. 4. Run a small knife around the edge of the cake and remove from the tin. Place on a cake stand or plate and spread with the icing to serve. Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved