Whole Earth Peanut Butter and carrot cake
Be the first to rate this recipe
- 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
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.
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.
Sift the flour, baking powder and cinnamon together in a separate bowl and stir to combine.
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.
Pour the cake mixture into the tin and bake for 50-55 mins until a skewer inserted into the centre comes out clean.
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.
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.
Store the cake in an airtight container and serve within 3 days.