Preheat the oven to 180ºc
Line your loaf tin with greaseproof paper
(You don't have to use a loaf tin, you can bake it like a Victoria sandwich if you prefer, you just need to remember to reduce the cooking time down if you do.)
Ingredients
2 large carrots, peeled and grated
300 ml sunflower oil
225g soft brown sugar
3 eggs
175g GF Self Raising flour
1 tsp mixed spice
2 tsp cinnamon
1 tsp GF baking powder
For the cream cheese filling
1 225g tub of full fat cream cheese
grated rind of 1 lemon
1tsp lemon juice
2 tbsp icing sugar
In a mixing bowl, combine the oil, eggs and sugar. Fold in the flour, baking powder, cinnamon, mixed spices and salt.
I personally prefer to bake this in my conventional oven but it also does rather nicely in the microwave. Remember to place the mixture into a microwave safe loaf tin if using the microwaving method.
Conventional Oven: Pour the mixture into your loaf tin and then place in the centre of the oven and bake at 180ºc for a minimum of 45 minutes.
Microwave, Jet Convection: place on your low rack, bake on Dual Cook 180ºc Medium Low for 23-25 minutes until firm to the touch and a skewer comes out clean.
Allow to cool in the tin and then turn out onto a board and slice the cake in half. Cover with a tea towel and allow to fully cool before spreading with the cream cheese filling.
To prepare the cream cheese filling, combine the soft cheese, lemon rind, juice and icing sugar until smooth and then spread over one of the halves of the cake. Top with the other and sprinkle the top of the cake with icing sugar.
This cake is incredibly moist, not too sweet and utterly delicious.
If your family is anything like mine, you won't need to worry about storing it for any amount of time but in the unlikely even that there's any left once you've put it on the table, it keeps very well for a day or two in an airtight plastic container.
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