Cinnamon Raisin Spiced Carrot Cake

Name: Cinnamon Raisin Spiced Carrot Cake
Prep time: PT10 MINS
Cook time: PT1 HOUR
Yield: 8 - 10
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Almost Smooth Baking Cinnamon Raisin Comfort Food Sweet Treat

Classic carrot cake taken up a nutty notch. We’ve added our Cinnamon Raisin peanut butter to the sponge for a richer, deeper flavour, then topped it with a peanut butter cream cheese frosting. A deliciously nutty twist on a well-loved favourite.

Prep 10 mins

Cook 1 hour

Serves 8 - 10

Equipment Needed

2 x mixing bowls, electric whisk, grater, spatula, 2lb loaf tin, baking parchment

Ingredients

Wet Ingredients:

150ml vegetable oil (or melted butter for a richer flavour)
120g Cinnamon Raisin Peanut Butter
150g light brown sugar
2 large eggs
1 tsp vanilla extract

Dry Ingredients:

180g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
¼ tsp salt

Add Ins:

180g grated carrots (about 2 medium carrots)

For the PB Cream Cheese Frosting:

150g cream cheese
75g Almost Smooth Peanut Butter
60g icing sugar
1-2 tbsps milk

Method

1.) Preheat your oven to 180°C (160°C fan) and line or lightly grease a loaf tin.

2.) In a large bowl, whisk together the oil, Cinnamon Raisin peanut butter and sugar until smooth and combined. Add the eggs one at a time, whisking well after each, then stir in the vanilla.

3.) In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, spices and salt.

4.) Gently fold the dry ingredients into the wet mixture (try not to overmix), then stir through the grated carrots.

5.) Pour the batter into your tin and smooth the top. Bake for 50–60 minutes, until a skewer inserted into the centre comes out clean.

6.) Leave the cake to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely.

7.) Once cooled, make the frosting by mixing together the cream cheese, Almost Smooth peanut butter and icing sugar. Add 1–2 tbsp of milk if needed to loosen, then spread over the cake, swirling the top for a nice finish. Slice and enjoy!