Recipes
Whole Earth Peanut Butter and carrot cake
Double down on peanut butter for this indulgent carrot cake – it adds richness to the spiced, zesty mixture and the cream cheese icing
Double down on peanut butter for this indulgent carrot cake – it adds richness to the spiced, zesty mixture and the cream cheese icing
Cook: 1 Hour 10 Mins
Serves: 16
Nutritional Information
Each 81g serving contains
Energy
1071kj
256kcal
1071kj
256kcal
13%
Fat
13.8g
13.8g
Med
20%
20%
Saturates
3.0g
3.0g
Med
15%
15%
Sugars
15.4g
15.4g
High
17%
17%
Salt
0.28g
0.28g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1322kj/316kcal
Typical energy values per 100g:
1322kj/316kcal
Ingredients
100g Whole Earth Smooth Original Peanut Butter
150ml vegetable oil, plus extra for greasing
4 medium eggs
200g soft light brown sugar
225g plain flour, plus 1tbsp extra for the tin
1tsp baking powder
1½tsp ground cinnamon
200g carrots, peeled and finely grated (prepared weight)
Zest 1 lemon, plus 1tsp juice
Zest 1 orange, plus 30ml orange juice
150g full-fat soft cheese
25g icing sugar
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm loose-bottomed cake tin with oil, then add 1tbsp flour. Turn and tap the tin until the inside is coated all over, then discard any excess flour.
2
Put 75g of the peanut butter into a mixing bowl with the oil, eggs and brown sugar. Beat together with an electric whisk for 3 mins until pale and completely combined.
3
Sift the flour, baking powder and cinnamon together in a separate bowl and stir to combine.
4
Using a spatula, gently fold the flour mixture into the peanut butter mixture, then continue to fold until no dry spots are visible. Mix in the grated carrots, ½ the lemon zest, ½ the orange zest, and all the orange juice.
5
Pour the cake mixture into the tin and bake for 50-55 mins until a skewer inserted into the centre comes out clean.
6
Remove the cake from the oven and set aside to cool for 10 mins in the tin before loosening the outside edge with a palette knife. Lift the cake out of the tin and transfer to a rack to cool completely.
7
While the cake is cooling, beat together the soft cheese, icing sugar, lemon juice and remaining peanut butter in a bowl until the mixture is well combined and holds its shape. When the cake is completely cool, carefully ice the top with a spatula and sprinkle with the remaining orange and lemon zests to decorate.
8
Store the cake in an airtight container and serve within 3 days.