Carrot peanut butter cake with peanut butter icing carrot

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

, 06 July 2020

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Whole Earth Peanut Butter and carrot cake

  • Cook: 1 Hour 10 Mins
    plus cooling

  • Serves: 16

Nutritional Info
Each 81g serving contains

  • Energy

    1071KJ

    256KCAL

    13%

  • Fat

    13.8g

    med

    20%

  • Saturates

    3.0g

    med

    15%

  • Sugars

    15.4g

    med

    17%

  • Salt

    0.28g

    med

    5%
of your reference intake.
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

  • 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.