SPICE CAKE WITH CREAM CHEESE ICING RECIPES

SUGAR-FREE CARROT CAKE WITH ORANGE CREAM CHEESE ICING ...

Sugar-free carrot cake with orange cream cheese icing ... image

A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g carbohydrate (of which 5.5g sugars), 22g fat (of which 6g saturates), 1.5g fibre and 0.5g salt per slice.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 10-12

Number Of Ingredients 12

Ingredients

150g/5½oz self-raising flour
100g/3½oz ground almonds
50g/1¾oz raisins
50g/1¾oz walnut halves, roughly broken
4 tsp ground mixed spice
1 tsp bicarbonate of soda
3 large free-range eggs
100ml/3½fl oz sunflower oil, plus extra for greasing
3 tbsp semi-skimmed milk
300g/10½oz carrots, coarsely grated
150g/5½oz full-fat cream cheese
1 medium orange, finely grated zest only

Steps:

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.
Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.
Cut into small wedges to serve.

Nutrition Facts : Calories 277kcal, CarbohydrateContent 14.5g, FatContent 22g, FiberContent 1.5g, ProteinContent 7g, SaturatedFatContent 6g, SugarContent 5.5g

CREAM CHEESE ICING RECIPE | INA GARTEN | FOOD NETWORK

Cream Cheese Icing Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 5 minutes

Prep Time 5 minutes

Yield Icing for 18 to 20 cupcakes

Number Of Ingredients 5

Ingredients

1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

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